Pappardelle with Speck and Porcini Mushrooms

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

Ingredients

• 250 g of pappardelle
• 200 g of fresh porcini mushrooms or rehydrated if dried
• 100 g of speck cut into strips or cubes
• 1 clove of garlic
• Fresh chopped 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 residue without rinsing them under water, then slice them thinly.
2. Take a pan and sauté the whole garlic clove in a drizzle of extra virgin olive oil.
3. Remove the garlic as soon as it turns golden and add the porcini mushrooms. Lightly salt them and let them cook until they become tender.
4. At this point add the speck and let everything brown for a few minutes.
5. If you choose to use cream, pour it into the pan with the mushrooms and speck and let it flavor for a few minutes over low heat. Adjust salt and pepper to your taste.
6. Meanwhile, bring a pot of salted water to a boil and cook the pappardelle al dente following the instructions on the package.
7. Drain the pappardelle and add them directly to the pan with the speck and mushroom sauce. Mix well to combine the ingredients.
8. Sprinkle with fresh chopped parsley and, if desired, add a dusting of Parmesan.
9. Serve the pappardelle hot.

A little Italian touch could be adding a drizzle of truffle oil before serving or a pinch of nutmeg to 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, whose aromas can balance the intense flavor of the mushrooms and speck. Buon appetito!