Cut the bacon into small stripes and fry in oil.
When it is lightly coloured add the tomatoes cut into four parts and salt. Go on frying and wet with a glass of still white wine. Keep the cooking juice sufficiently soft by adding some water, if necessary, until the tomatoes are cooked.
When the tomatoes are nearly cooked, add the Speck cut into small stripes and let cook for about 5 minutes so that the Speck keeps its typical soft texture.
Cook the "pennette" in abundant salted water. Drain when slightly "al dente" (underdone).
Pour a little of the sauce into a pan, pour in the "pennette" and add the remaining sauce. Stir everything so that the pasta picks up the sauce and serve very hot with abundant Parmigiano Reggiano cheese.
400 g of "pennette" of durum wheat flour
120 g of stretched bacon
160 g of Speck
15-20 cherry tomatoes
1 glass of still white wine
1 tbsp. of delicate extra virgin olive oil
60 g of grated Parmigiano Reggiano