Creamy and delicious pasta with porcini mushrooms and speck. Autumn arrives and among the many gifts this season gives us are surely mushrooms. Mushrooms are low in calories and rich in vitamins and minerals. Among the many varieties, today I have chosen porcini mushrooms for my recipe, which are particularly aromatic and flavorful compared to other species. But if you prefer, you can replace them with cardoncelli mushrooms. You can also opt for frozen mushrooms, which are certainly more economical and practical. From the simplest recipe of Sauteed Mushrooms to Stuffed Mushrooms, they are the stars of autumn tables during this period. For super creaminess, I added fresh spreadable cheese at the end of cooking with the result of an irresistible first course. Let’s run to the kitchen and prepare together the Pasta with Porcini Mushrooms and Speck
AND DON’T MISS THESE RECIPES TOO:
- BAKED POTATOES AND MUSHROOMS the perfect recipe for autumn
- LASAGNA WITH MUSHROOMS AND SPECK the creamiest and the best
- TAGLIATELLE WITH MUSHROOMS AND HAM a first course that captivates at the first bite
- MUSHROOM RISOTTO the creamiest and the best
- FIRST COURSES WITH MUSHROOMS many recipes not to be missed
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pasta with Mushrooms
- 11 oz pasta (any shape you like)
- 1.1 lbs porcini mushrooms
- 1/3 cup grated parmesan
- 3 oz speck
- 3.5 oz fresh spreadable cheese
- 3 tbsps extra virgin olive oil
- 1 clove garlic
- 1 sprig parsley
- to taste salt
- 1 pinch pepper
How to prepare Pasta with Porcini Mushrooms and Speck
Clean the mushrooms by removing the base with the soil. Clean them with a damp cloth or kitchen paper. If you prefer to wash them in water, rinse them quickly under running water and let them drain well on a cloth. Cut the mushrooms into pieces.
In a pan, combine the garlic clove, evo oil, and mushrooms. Add a pinch of salt and let the mushrooms cook over medium heat for 8-10 minutes, stirring often with a wooden spoon. At the end of cooking, remove the garlic clove.
While the mushrooms are cooking, cook the pasta in plenty of salted water. I used penne rigate, but you can use any shape of pasta you prefer, whether short or long. Fry the speck strips in a small pan with a tablespoon of evo oil.
Drain the pasta al dente, keeping aside a little cooking water. Pour the pasta into the pan with the mushrooms. Add the speck, chopped parsley, a pinch of pepper, and grated parmesan. Mix well and add the fresh cheese and a few tablespoons of the pasta cooking water. Mix well and serve
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If you prefer, you can replace the spreadable cheese with fresh cream, cooking cream, or robiola
Also, don’t miss the recipe for Penne alla Boscaiola
