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Tagliatelle with Speck and Mushrooms


Servings 4

Ingredients

  • 500 grams tagliatelle or any pasta you like
  • 100 g speck (cubed for our purposes here)
  • 300 g Mushrooms, chestnut would be nice but regular are fine. By all means use porcini if you are feeling posh or want to impress.
  • 1 large shallot or half an onion finely chopped
  • 1 or two minced garlic cloves
  • 200 mls cream or creme fraiche
  • A sprig’s worth of fresh thyme leaves or a pinch of the dried stuff
  • Some olive oil for frying
  • A tablespoon of grated Parmesan cheese or similar
  • Salt and Pepper

Instructions

  1. Boil up a large pot of salted water and get your pasta on according to packet instructions. (Some do take a lot longer or shorter to cook than others depending on the type or even brand of pasta).

    In a good sized pan, fry the mushrooms and speck until both have browned a little. Throw in your chopped onion, garlic and the thyme. Fry for a few minutes to soften the onion and then add the cream. Simmer and stir for another minute or two until it starts to thicken slightly, this will not take long! Add the Parmesan and season to your taste with salt and pepper.

    Drain the pasta, add to the sauce and stir through until it is all coated.

    Serve and enjoy.

    You could use readily available pancetta for this, or even plain old bacon but then it’s just another creamy bacon pasta thing. The speck is what makes it special.

    Thinly sliced speck mixed in with scrambled eggs brings a simple breakfast dish to another level worthy of a posh hotel.