Linguine, Speck, Amandes, Chou-fleur, Truffe Hachée Recipe
Recipe information
Make Linguine, Speck, Amandes, Chou-fleur, Truffe Hachée in just 40m. Indulge in our exquisite Linguine, a delightful blend of al dente pasta tossed with savory speck and crunchy almonds, perfectly complemented by roasted cauliflower. This luxurious dish is finished with a generous sprinkle of chopped truffle, adding an earthy richness that elevates every bite. A true culinary masterpiece that promises to enchant your palate!
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Ingredients
Pasta
Vegetables
Meat
Nuts
Condiments
Garnish
Preparation
1. Roast the Cauliflower
Preheat the oven to 200°C (400°F). Toss the cauliflower florets with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes until golden and tender.
Assembly
3. Combine Ingredients
In a large skillet, add the sliced speck and sauté over medium heat until crispy. Add the roasted cauliflower and cooked linguine to the skillet. Pour in the reserved pasta water and toss until well combined.
4. Add Nuts and Truffle Oil
Stir in the sliced almonds and drizzle with truffle oil. Mix well to combine all the flavors and adjust seasoning with salt and black pepper as needed.
Serving
5. Serve
Plate the linguine mixture, garnish with fresh parsley, and serve immediately.
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