Pasta with Porcini and Speck Sauce

Ingredients

• 400 g pappardelle
• Salad
• 400 g porcini mushrooms
• 1 Shallot
• 2 tbsp butter
• 150 g heavy cream
• 200 ml veal stock
• pepper (ground)
• 4 slices South Tyrolean speck
• parsley (for garnish)

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente.

2. 2.

   Clean the mushrooms and cut them lengthwise into pieces. Peel and finely chop the shallot, then sauté it in a pan with melted butter until translucent. Add the mushrooms and cook until their liquid evaporates. Deglaze with cream and stock, season with salt and pepper, and let thicken slightly.

3. 3.

   Cut the speck slices into thirds and crisp them in a large pan without added fat.

4. 4.

   Taste the sauce, then plate it over the drained pasta. Top with the crispy speck pieces and garnish with parsley leaves. Serve with freshly grated Parmesan if desired.