Pappardelle with Speck and Porcini Mushrooms

Pappardelle with speck and porcini mushrooms is a rich and flavorful dish, perfect for a Sunday lunch or a special dinner. Here’s how you can prepare it.

Ingredients

• 250 g of pappardelle
• 200 g of fresh porcini mushrooms or rehydrated if dry
• 100 g of speck, cut into strips or cubes
• 1 clove of garlic
• Chopped fresh parsley
• 100 ml of cooking cream (optional)
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan for garnish

Preparation

1. Start by cleaning the porcini mushrooms with a damp cloth to remove any soil residues without running them under water, then slice them thinly.
2. Take a frying pan and sauté a whole clove of garlic in a drizzle of extra virgin olive oil.
3. Remove the garlic as soon as it turns golden and add the porcini mushrooms. Salt them lightly and let them cook until they become soft.
4. At this point, add the speck and sauté everything for a few minutes.
5. If you choose to use cream, pour it into the pan with the mushrooms and speck and let it simmer for a few minutes over low heat. Season with salt and pepper to your taste.
6. Meanwhile, bring a large pot of salted water to a boil and cook the pappardelle al dente according to the instructions on the package.
7. Drain the pappardelle and pour them directly into the pan with the speck and mushroom sauce. Mix well to combine the ingredients.
8. Sprinkle with chopped fresh parsley and, if you wish, add a dusting of Parmesan.
9. Serve the pappardelle nice and hot.

An Italian touch might be the addition of a drizzle of truffle oil before serving or a pinch of nutmeg in the cream, for an even more enveloping flavor.

The ideal wine to pair with this dish could be a medium-bodied red, such as a Pinot Noir or a Chianti, which with their aroma can balance the intense flavor of the mushrooms and speck. Enjoy your meal!