Pasta with Peppers, Mascarpone and Speck

Method

1. In a pan, sauté the speck until crispy. Set aside.
2. In the same pan, sauté the bell pepper with salt and pepper until slightly charred.
3. Add a tablespoon of mascarpone and stir.
4. Add the cooked al dente pasta and a splash of pasta water. Cook like a risotto for a couple of minutes, stirring to emulsify.
5. Stir in the crispy speck.
6. Serve immediately.