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In a frypan on medium heat add speck and heat for 5 minutes until fat rendered down and is crispy.
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Add olive bread to a food processor or blender and pulse into a find crumb.
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Add olive crumb to the pan with the speck and cook until both are crispy and set aide.
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Meanwhile, in a pot of boiling salted water, add pasta and cook as per packet directions. Reserve ½ a cup of pasta cooking water.
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In a mixing bowl add Parmigiano Reggiano, Pecorino Romano, créme fraiche lemon zest, salt and pepper and the pasta water and stir to combine.
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Add cooked pasta to cheese mixture and stir through the olive and speck crumb.
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To finish, sprinkle with extra cheese, pepper and drizzle extra virgin olive oil.
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Serve and enjoy with family and friends!