Tagliatelle caserecce with robiola , scampi and speck

Tempo 10'  


(for 4 people)
– 500 g of tagliatelle caserecce OroGiallo
– 400 g of robiola
– 400 g of cleaned scampi tails
– 200 g of speck
– extra-virgin olive oil
– 2 cloves of garlic
– minced parsley just enough
– salt and pepper just enough


Let brown the cloves of garlic and the speck previously cut in little slices in a non-stick pan. Pan-fry with a drizzle of oil the scampi tails cut lengthwise and the robiola, season with salt and pepper and add the minced parsley.
Cook the tagliatelle in abundant salted boiling water, drain firm and let them toss for some seconds together with the condiment. Add the speck before serving.