300 g./ 10 oz. fresh tagliatelle - 4 small onions - 100 g./ 3 1/2 oz. speck - 200 g./ 7 oz. cream - sage, thyme, extra-virgin olive oil, salt and pepper
Gently fry in a drop of oil the onions cut à la julienne and the speck cut into cubes; add the cream and the finely chopped herbs; season. Cook the tagliatelle in lots of salted water, drain and serve hot with the sugo.
N.B. Ingredients are given for 4 portions.
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 | Lagrein Rosato Alto Adige D.O.C.
Santa Margherita
Rosé color, bright with coral nuances, subtle nose with hints of strawberry and cherry, taste full-bodied and fruity.
Serve at:
10°-12° C.
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