Tagliatelle with Speck, Cream, and Mushrooms

Name: Tagliatelle with Speck, Cream, and Mushrooms
Total time: 3000 s
Yield: Serves 4 servings
Ingredients: 1.1 lbs tagliatelle (500 g); 1.1 lbs mixed mushrooms (500 g); 3/4 cup heavy cream (200 ml); 5.3 oz speck, cut into matchsticks (150 g); Garlic; as needed Extra-virgin olive oil,; Red pepper flakes or black pepper; as needed Salt,; as needed Chopped parsley,; Grated cheese

SaraeEnzo @cook_16704276

Napoli

Tagliatelle with Speck, Cream, and Mushrooms

SaraeEnzo @cook_16704276

Saved

Ingredients

50 minutes

Serves 4 servings

1.1 lbstagliatelle (500 g)
1.1 lbsmixed mushrooms (500 g)
3/4 cupheavy cream (200 ml)
5.3 ozspeck, cut into matchsticks (150 g)
Garlic
as neededExtra-virgin olive oil,
Red pepper flakes or black pepper
as neededSalt,
as neededChopped parsley,
Grated cheese

Saved

Steps

50 minutes

1

First, clean and wash the mushrooms thoroughly, then cut them into pieces that aren't too small.
2

In a skillet, sauté the garlic and red pepper flakes in olive oil. (If you prefer, you can use black pepper instead of red pepper flakes and sprinkle it on the finished dish.)
3

When the garlic is golden, remove it from the skillet. Add the speck and let it brown, then add the mushrooms. Season with salt, cover, and cook until the mushrooms are tender. For the last 10 minutes, cook uncovered over high heat.
4

Turn off the heat and stir in the cream and chopped parsley.
5

Cook the pasta in plenty of salted water. Drain, then add the tagliatelle to the skillet with the mushrooms over medium heat.
6

Toss everything together, add the grated cheese, and serve.