1)     Dice the speck (Tyrol smoked ham) and gently brown about half of it for 2-3 minutes over a low heat in a pan with butter together with the walnut kernels.

2)      Then add the cream, and the salt and season with pepper and nutmeg to taste and cook for a further 2 minutes over a low heat.

3)      Cook the pasta in a pan full of wall, drain when cooked and place in the pan, stir gently and add the remaining speck, stir again and add a little of the pasta cooking water if necessary to moisten it and serve.