1. In a frypan on medium heat add speck and heat for 5 minutes until fat rendered down and is crispy.
  2. Add olive bread to a food processor or blender and pulse into a find crumb.
  3. Add olive crumb to the pan with the speck and cook until both are crispy and set aide.
  4. Meanwhile, in a pot of boiling salted water, add pasta and cook as per packet directions. Reserve ½ a cup of pasta cooking water.
  5. In a mixing bowl add Parmigiano Reggiano, Pecorino Romano, créme fraiche lemon zest, salt and pepper and the pasta water and stir to combine.
  6. Add cooked pasta to cheese mixture and stir through the olive and speck crumb.
  7. To finish, sprinkle with extra cheese, pepper and drizzle extra virgin olive oil.
  8. Serve and enjoy with family and friends!