In a non-sticking frying pan sauté the pine nuts for about three minutes until lightly golden and reserve. In the same frying pan, add 4 tbsp of the oil and sauté the speck until crispy for 2-3 minutes.
In the meantime, cook the Tortelloni according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add Tortelloni to the pan with the chopped speck and stir gently, adding the remaining oil and pasta water a little at a time if you need to loosen the sauce.
Sprinkle with pine nuts, top with pepper and serve.