Spaghetti with Feta Cream, Speck, and Fig Jam

Cut the speck into strips and cook it in a pan until crispy.

Meanwhile, cook the spaghetti in plenty of salted water.

Remove the speck and, in the same pan, cook the feta cut into cubes with a little cooking water until it becomes a cream.

Drain the spaghetti and toss them with the feta cream and part of the crispy speck. Add pepper.

Plate the dish adding fig jam and the remaining crispy speck.