First cook the potatoes: put them in a saucepan, cover them completely with cold water, turn on the heat and cook for 30-40 minutes (test the cooking with the prongs of a fork before draining them).
When they are well cooked (the potato must slip away easily from the fork), drain them, peel them and pass them with a potato masher.
Add the cream, salt and pepper, and stir.
Drain the pasta al dente leaving aside a little cooking water.
Add the cream of potatoes to the speck, add the pasta and the Parmesan and stir, adding some of the water put aside if necessary to make the dish more fluid and creamy.
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