Fragrant, creamy, and enveloping: tagliatelle with mushrooms and speck is a main course that brings all the flavor of autumn to the table. The sweetness and texture of fresh mushrooms perfectly complement the savory and smoky note of speck, creating an irresistible balance. It’s a simple and quick recipe but truly delicious, perfect for both a family lunch and a dinner with guests. With a few genuine and seasonal ingredients, you will bring to the table a dish with an inviting aroma and intense taste.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
- Energy 341.77 (Kcal)
- Carbohydrates 47.86 (g) of which sugars 3.00 (g)
- Proteins 20.10 (g)
- Fat 9.28 (g) of which saturated 2.72 (g)of which unsaturated 3.83 (g)
- Fibers 2.95 (g)
- Sodium 604.22 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.8 oz egg tagliatelle (dry)
- 1.1 lbs mushrooms (mixed, fresh)
- 4.2 oz speck
- 1 clove garlic
- parsley
- butter
- extra virgin olive oil
- salt
- pepper
Tools
- Frying Pan
- Pot
- Colander
- Cutting Board
Preparation
Clean the mushrooms by removing all soil residues. Rub them with a damp cloth, or wash them quickly if they are very dirty.
Cut them into small pieces or slices.
In a large frying pan, brown a clove of garlic with a splash of extra virgin olive oil. Add the mushrooms and cook them over high heat until they are tender. The time will depend on the type of mushrooms used and their size.
Season with salt and pepper, then add the speck, cut into strips.
Boil the tagliatelle in salted boiling water, drain them slightly al dente, and pour them into the pan with the mushrooms.
Add a handful of chopped parsley and a small pat of butter. Mix well, adding a few tablespoons of cooking water to bind the pasta to the sauce.
Tagliatelle with mushrooms and speck are ready, distribute them on plates and serve hot… enjoy your meal!
Tips and Notes
You can use any mushrooms you prefer. In my case, I chose chanterelles, champignons, and porcini, but other types of cultivated mushrooms are also fine. To enhance the aroma, you can add 5-10 g of dried porcini, soaked in warm water.
You can replace the butter with a tablespoon of creamy fresh cheese, like Philadelphia.
FAQ (Frequently Asked Questions)
Can I use fresh tagliatelle?
Of course, you can easily prepare them by kneading 2 large eggs with 100 g of all-purpose flour and 100 g of semolina. If you prefer, you can also make pappardelle.
How can I replace the speck?
You can replace it with smoked bacon or omit it if you want to prepare a vegetarian dish.
