Pappardelle with speck and porcini mushrooms

To prepare the pappardelle with speck and porcini mushrooms, start by cleaning the latter. Use a small knife to remove the most earthy parts of the stem 1. If the rest of the mushroom is fairly clean, a brush will suffice 2; otherwise, use a damp cloth to gently dab the stem and then the cap 3 to clean off any remaining soil. Repeat this process for all the porcini mushrooms and set them aside.

Now focus on the speck. Cut each slice in half lengthwise 4 and then cut in the other direction to make strips 5. Pour the oil into a pan and add a clove of garlic in its skin, which you will have lightly crushed beforehand 6.

Add the speck 7 and let it cook for a few minutes until it becomes crispy and well browned. Meanwhile, slice the porcini mushrooms 8 and if they are too large, you can cut them in half. When the speck looks perfectly cooked, remove the garlic 9.

Add the porcini mushrooms to the pan 10. Continue cooking for 6-7 minutes and in the meantime, you can cook the pappardelle in plenty of boiling salted water 11. When the mushrooms are slightly wilted, add the cream 12.

and a pinch of black pepper 13. Since the speck is already quite salty, it won't be necessary to add extra salt, but adjust according to your taste. Finely chop the parsley 14 and drain the pappardelle al dente 15.

Add the pasta directly to the mushroom sauce, add the parsley 16, and sauté for a few moments 17. Plate your pappardelle with porcini mushrooms and speck 18, add a final sprinkle of pepper to taste, and serve them hot!