Speck and Mushroom Pappardelle
Delicious speck and mushroom pappardelle pasta made with a simple and incredibly delicious creamy sauce and fresh ribbons of pappardelle.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3.5 oz (100g) speck or smoked pancetta (cubes)
- 10.5 oz (300g) mushrooms
- 1 cup (200ml) cream
- 1 shallot (, finely chopped)
- 1 garlic clove (, finely chopped)
- 1.1 lbs (500g) fresh pappardelle
- a small sprig of thyme
- 1/2 tbsp parmesan (, freshly grated)
- 1 tbsp olive oil
- salt and pepper (, to season)
Instructions
- 1
Bring a large pot of salted water to the boil. Add the olive oil to a large pan and fry the mushrooms until browned. Add the speck or pancetta and the finely chopped shallot and garlic along with the thyme leaves.
- 2
Fry for a couple minutes then add the cream. Add the fresh pappardelle pasta to the salted water and cook according to package instructions (around 3-4 minutes). Stir the simmering cream sauce for a few minutes until it's started to thicken slightly. Add a pinch of salt, pepper and the grated parmesan. Take off the heat and stir.
- 3
Drain the pasta and add to the creamy sauce, toss until evenly covered and serve.