Spaghetti with Sun-Dried Tomato Pesto, Crispy Speck and Crusco Pepper

Method

1. Prepare the pesto by blending sun-dried tomatoes, basil, almonds, Parmesan cheese, olive oil, and garlic.
2. In a pan, cook the speck until crispy.
3. Crumble the crispy speck into a powder.
4. Cook the spaghetti in unsalted water until al dente.
5. Drain the spaghetti and finish cooking it in the pan with a risotto method, adding a little pasta water if needed.
6. Add the pesto and mix well.
7. Add a piece of roviola cheese and stir until creamy.
8. Plate the spaghetti and sprinkle with crushed crusco pepper and crispy speck.