Cocoa aromatised penne with walnuts and speck

Ingredients serves 4


250 g. cocoa aromatised penne pasta
100 g Speck
50 g walnut kernels
200 g cream
50 g butter
Salt, pepper and nutmeg to taste
1) Dice the speck (Tyrol smoked ham) and gently brown about half of it for 2-3 minutes over a low heat in a pan with butter together with the walnut kernels.
2) Then add the cream, and the salt and season with pepper and nutmeg to taste and cook for a further 2 minutes over a low heat.
3) Cook the pasta in a pan full of wall, drain when cooked and place in the pan, stir gently and add the remaining speck, stir again and add a little of the pasta cooking water if necessary to moisten it and serve.