It appears that Strozzapreti is sometimes called Stranglopreti, but I tend to think of Stranglopreti as being a gnocchi made with bread and the Strozzapreti as being the pasta. Both words mean “priest strangler or priest choker”, however, I think Strangolare means “garroted, type of strangling” versus Strozzare which means “physically throttled type of strangling”. In the long run, I guess it really doesn't matter either way, but whether you’re a priest or not, please eat slowly and carefully, I would not want to be liable for any food consumption related accidents… LOL
1/4 cup Pinot Grigio (dryer, not sweet)
1/2 cup Chicken Stock
3 large Egg Yolks
1/2 cup freshly grated Pecorino Romano, plus (optional) 1/4 cup chopped
1 TB freshly ground Black Pepper
1/2 lb Strozzapreti pasta
1 1/2 cups chopped Arugula
In a small saucepan, heat olive oil over medium flame, then add the speck and sauté.
Place chopped Arugula in a warmed pasta bowl.