In a large skillet, sauté the shallot, garlic, red pepper and olive oil over medium heat.

Add the crushed pepper and gops and continue to sauté until the garlic is slightly brown and the shallots are soft.

Add the speck and brown it a little, constantly stirring, so you do not burn the speck/ham.

Once, the speck/ham is browned, stir in the heavy whipping cream/panna.

Add the handful of walnuts and mix well.

Add the pasta into the skilet and toss to combine. If the pasta seems to dry, add some of the cooking water from the pasta.

top off with some fresh grated parmigiana and enjoy!