Pasta with Mascarpone, Cherry Tomatoes, Crispy Speck, and Pine Nuts

In a non-stick pan, cook the speck until crispy.

Set aside and in the same pan toast the pine nuts.

Cook the pasta.

Meanwhile, finely chop the onion and sauté it in a pan with a drizzle of oil.

Add the cherry tomatoes cut in half.

Add a ladle of cooking water, salt, and cook for 10 minutes.

Add the mascarpone and mix well.

Drain the pasta while still al dente and pour it into the pan with the cream (if it dries out too much, add a bit of cooking water).

Plate by adding the speck and pine nuts.