In a non-stick pot, sauté the speck and finely chopped onion with a little olive oil.

After about 2 minutes, add the prosecco and let it evaporate completely.

Bring a large pot of salted water to a boil.

Add the cream and a ladle of pasta cooking water to the mixture, stir to prevent sticking, and add the pistachio powder.

Cook for 1 minute and remove from heat.

Cook the linguine until al dente and mix with the sauce, which should be creamy and not dry (add more cooking water if necessary).

Garnish with pistachio crumbs and serve hot and steaming... delicious ☺️