Home » Recipes » Pasta dishes » Pappardelle with bacon and porcini mushrooms


Calorie: 505 Kcal

Preparation: 20 min

Cooking: 20 min

Difficulty: medium

Preparation To prepare the pappardelle with speck and porcini mushrooms, start by cleaning the latter. With a small knife, remove the earthiest parts of the stem. If the rest of the mushroom is quite clean, just use a brush, otherwise using a damp cloth dab the stem first and then the cap, in order to clean the mushrooms of all earth residues. Repeat the operation for all the porcini mushrooms and keep them aside. At this point take care of the speck. Cut each slice first in half lengthwise and then cut into strips the other way. Pour the oil into a pan and add a clove of unpeeled garlic, which you have previously crushed gently. Add the speck and let it cook for a few minutes until it is crispy and golden brown. In the meantime, cut the porcini mushrooms into slices and if they are too large you can divide them in half. When the speck seems cooked to perfection, remove the garlic and add the porcini mushrooms to the pan. Continue cooking for 6-7 minutes and in the meantime you can cook the pappardelle in abundant salted boiling water to taste. When the mushrooms are slightly wilted, add the cream and a pinch of black pepper. Since the speck is already quite savory, it will not be necessary to add salt, but adjust according to your taste. Finely chop the parsley and drain the pappardelle al dente. Pour them directly into the mushroom-based sauce, add the parsley and sauté them for a few seconds. Serve your pappardelle with porcini mushrooms and speck, add a final sprinkling of pepper to your liking and serve while still hot!

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