This is a sponsored post written by me on behalf of Italian Trade Commission / The Extraordinary Italian Taste for IZEA Worldwide. All opinions are 100% mine.
Creamy Lemon Linguine with Speck Recipe – a hearty, creamy, lemon pasta dinner with salty speck for a beautiful Italian meal the whole family will love!
Just take me to the Creamy Lemon Linguine with Speck Recipe already!
If you’d like to get straight to the creamy lemon linguine recipe and skip my helpful tips and tricks for how to find authentic Made in Italy foods, how to keep cream sauce from breaking, and other recipe ideas – please scroll to the printable recipe at the bottom of the post (just before comments!).
How to Keep Cream Sauce From Breaking
To keep a delicious, rich, and hearty cream sauce, it helps to take a few steps so the sauce doesn’t break – or separate the cream from the oil.
Whenever I add cream to a dish, I turn the heat completely off, and whisk it in to prevent the sauce from breaking before I turn the heat back on.
It is always a good idea to turn heat off of your stove before adding in the heavy cream and then whisk vigorously when adding – that is the best way how to prevent cream sauce from separating!
How To Boil Perfect Linguine
To get perfectly cooked linguine, there are a couple easy tips and tricks:
- Purchase authentic Italian Linguine Pasta di Gragnano PGI
- Boil with salt.
- Add salt (to taste – some people like very salty pasta water, some like less salty) when boiling pasta.
- Do not rinse.
- Don’t rinse pasta after cooking – it will remove some of the sticky starches that help to absorb pasta sauce!
- Check for doneness, don’t overcook.
- Cook linguine to al dente – with a little bit of bite – so it doesn’t become mushy when tossed in pasta sauce.
- Use 1/2 cup pasta water in sauce.
- A deliciously easy trick I learned to getting the perfect sauce for pasta is to take 1/2 cup of the pasta’s cooking water and add it to your sauce before it cooks down.
- This helps to emulsify sauce and helps it stick better to your linguine!
How to Find Authentic Made in Italy Foods
The EU has implemented a regional designation scheme for protected foods all over Europe – making it easy to find and identify authentic Italian foods based not only on their country of origin – but often their region as well.
Looking for certified products ensures you’re selecting authentic Italian made food – for the best, most true to Italy flavor, no matter where in the world you are!
Discover more about your favorite Italian foods.
To learn more about certified Italian products, please watch the video below:
To Make this Italian Inspired Creamy Linguine with Speck Dish, You’ll Need:
Speck Alto Adige PGI
Speck Alto Adige PGI is a boned, specially cut, dry-seasoned, lightly smoked raw ham which is air dried or aged for at least twenty-two weeks. Speck Alto Adige PGI is obtained from deboned, trimmed pig thighs – with or without the topside and, therefore, salted.
Production Area: Speck Alto Adige IGP is produced in the entire territory of the province of Bolzano, also called Südtirol, in the Region of Trentino-Alto Adige. This is a place where Alpine and Mediterranean cultures meld in a unique way and nature provides such an extraordinary climate, boasting lots of sunny days and pure air.
Linguine Pasta di Gragnano PGI
Pasta di Gragnano PGI is a dry pasta obtained from a mixture of durum wheat flour and water from the local aquifer of Gragnano, near Naples. The product is available in various typical shapes, created by Gragnano pasta-makers’ imagination, and it has a characteristic rough surface.
Production Area: Pasta di Gragnano PGI is entirely produced in the small city of Gragnano, near Naples, in the Region of Campania. It is the water that makes this dry pasta different: Pasta di Gragnano PGI is made with pure local source water from Lattari Mountains.
Cilento PDO Extra Virgin Olive Oil
Cilento PDO extra virgin olive oil is a Mediterranean product of excellence, produced in the Campania region, in Southern Italy. It’s obtained from the Pisciottana, Rotondella, Ogliarola or Uogliarola, Frantoio, Salella and Leccino varieties of olives, which must come from mixed or single variety olive orchards in quantities of no less than 85%. The remaining 15% can be made up of other olives from the same area.
Production Area: Cilento PDO Extra Virgin Olive Oil is produced in the Province of Salerno, in the Southern part of the Campania region, in the green scenario of the National Park of Cilento.
Creamy Lemon Linguine with Speck Recipe
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- 2 tablespoons butter
- 1 tablespoon freshly grated lemon zest, plus more for serving
- 1 pound Linguine Pasta di Gragnano PGI
- 4 tablespoons heavy cream
- 2 tablespoons freshly squeezed lemon juice
- 6 oz Speck Alto Adige PGI, diced
- 2 tablespoons freshly grated Parmigiano-Reggiano PDO cheese, plus extra cheese to serve on the side
Amount Per ServingCalories 334 Saturated Fat 8g Cholesterol 43mg Sodium 253mg Carbohydrates 29g Fiber 1g Sugar 1g Protein 9g