Tagliatelle with Speck, Red Cabbage, Apple & Walnuts

Posted by Mark McDonald on
Tagliatelle with Speck, Red Cabbage, Apple & Walnuts


Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4 people


  • 250g Barilla Egg Tagliatelle
  • 200g speck, cut in 0.5 cm strips
  • 1 onion, finely diced
  • 200g red cabbage, sliced into thin strips
  • 1 sprig of thyme
  • 1 apple, finely diced
  • 60g walnuts, toasted and chopped
  • 100g Montasio cheese, grated
  • 50ml Extra Virgin Olive oil
  • Rock salt, for pasta water
  • Salt and pepper, to taste


  1. In a large sauce pan bring plenty of water to the boil. Once boiling add rock salt, we recommend 7 grams per litre of water.
  2. In a large fry pan, gently heat a little of the olive oil and sauté the apple for 2 minutes.
  3. Remove the apple and keep to one side. Add the speck to the same fry pan and cook for 2 minutes, then add the onion and cabbage and cook for 3 more minutes, seasoning with salt and pepper as required.
  4. Drop the Tagliatelle in to the boiling water, wait to 2 minutes before stirring. Cook as per instructions on the pack.
  5. Drain the Tagliatelle one minute before the suggested cooking time, saving a ladle of cooking water.
  6. Add the drained pasta and cooking water to the fry pan, add the cheese, and toss together for a further minute.
  7. Serve immediately, topped with the apple and walnuts.

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