Creamy pasta with mushrooms, speck and brie

To make creamy pasta with mushrooms, speck and brie, start by cleaning the mushrooms; slice the portobello ones 1 and cut the champignons into 4 pieces 2. Cut the speck into strips 3.

Lastly, finely dice the brie 4. Heat a drizzle of oil in a large pan with a sprig of thyme 5, then add the champignon mushrooms 6 and cook for a few minutes on a high flame.

Add the portobello mushrooms 7 and saut? for another 2-3 minutes, then flavor with pepper 8, add the speck 9 and remove the sprig of thyme. Brown for a few minutes on a high flame.

Now add the liquid milk 10 and reduce by around half: this will take around 5-10 minutes, depending on the intensity of the flame 11. In the meantime, bring some water to the boil in a saucepan and add salt when it starts to boil; cook the rigatoni so that they are very firm to the bite 12.

Once the cream is reduced, remove from the heat, add the brie 13 and stir to fully dissolve 14, then drain the pasta and add it straight to the pan 15.

Finish cooking the pasta by adding a few ladles of the cooking water 16 and stir to amalgamate everything 17. Your creamy pasta with mushrooms, speck and brie is ready to be served piping hot 18!