Quick Forester’s Pasta: Crispy Speck and Mushroom Cream is the perfect first course for anyone looking for an irresistible mix of creaminess and character in just a few minutes. Today we present a modern version of the classic boscaiola, playing on the contrast between the softness of the mushrooms and the crunchy note of the speck toasted in the pan.
The secret to this recipe’s success? I chose Cellentani: their corkscrew shape and ridged surface are real “magnets” for the sauce. Each spiral traps the cream, ensuring an explosion of flavor with every forkful, while the speck pieces stay perfectly caught in the curves of the pasta.
It’s a clever and showy dish, ideal for an impromptu dinner with friends or a Sunday lunch that smells of the mountains, without spending hours at the stove. Few ingredients, a very simple technique and a result worthy of a chef are guaranteed!

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