INGREDIENTS FOR ABOUT 4 SERVINGS:
1 250 g Cubotto of Allemandi egg tagliatelle with mushrooms
100 g of speck cut into cubes (or bacon)
2 small potatoes
125 g of cream cheese
2 tbs. of extra virgin olive oil
Salt and pepper to taste
Put on the heat a large pot with a lot of water and bring it to a boil.
Clean the leeks, taking off the external leaves and the green part on top, and slice them thinly. Peel and wash the potatoes and cut them into cubes.
In a pan, pour the extra virgin olive oil and add the leeks, salt a little and sauté for about 5 minutes, stirring.
When water comes to a boil, salt it and add the potatoes cubes. After 5 minutes, add the mushroom tagliatelle in the same pot and cook them as per instructions on the packaging, less 2 minutes.
Put the cream cheese in a bowl and dissolve with some pasta cooking water, until it reaches the texture of heavy cream.
Meanwhile, put the speck (or bacon) and the rosemary in the pan with leeks and sauté.
When pasta is still al dente, drain it, keeping one glass of cooking water. Toss the pasta and the potatoes in the pan, add the dissolved cream cheese and, if necessary, some more cooking water.
Sauté 30 seconds and season with black pepper and grated parmigiana to taste.