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5.0 from 3 votes

Schüttelbrot tagliatelle with chanterelle mushrooms and speck.

This creamy mushroom and speck pasta recipe comes from Trentino-Alto Adige in the Italian Dolomites. Fresh wild mushrooms are best but you can also use other types of mushrooms too!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 3
Calories: 1285 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 400 g Tagliatelle or other pasta
  • 1 small onion peeled and finely chopped
  • 1 garlic clove peeled and finely chopped
  • 180 g speck or pancetta diced
  • 200 ml fresh or cooking cream
  • 250 chanterelle mushrooms cleaned and cut into pieces
  • ½ glass white wine
  • 1 handful fresh parsley chopped
  • 1 tablespoon olive oil
  • 20 g butter
  • salt for pasta and to taste
  • ground black pepper to taste
  • 50 g Parmesan Cheese grated

Instructions

    Cup of Yum
  1. Put a pan of water on to boil for the pasta. Add salt when it starts to boil.
  2. Over a medium heat, sautè the onion and garlic in a saucepan with the butter and a little olive oil. 
  3. When the onions are cooked through, add the mushrooms. 
  4. Let the liquid from the mushrooms evaporate a little bit and then add the white wine and continue to simmer for a couple minutes.
  5. Add salt and pepper to taste.
  6. Put half the diced speck into a food processor and pulse until it looks more like minced meat.
  7. Add this speck to the mushrooms, mix well and cook everything together for 10 minutes.
  8. Dry fry the rest of the diced speck in another frying pan. When it starts to get golden and crispy add it to the mushroom sauce. 
  9. Stir the cream into the sauce, mix everything well and lower the heat so it just simmers for 5 minutes. Season with salt and pepper.
  10. While waiting for the sauce to cook, cook the pasta 1 minute less than the suggested cooking time in the packet.
  11. When the pasta is cooked, drain it but save a cup of the pasta cooking water.
  12. Add the cooked pasta to the pan with the sauce and toss for about 2 minutes, mixing well.
  13. If the sauce is too thick, add some of the water used for cooking the pasta.
  14. Sprinkle with the parsley and Parmesan before serving. 

Notes

  • This recipe can be made with pancetta instead of speck. 
  • You can use other types of pasta and mushrooms. See the article on page 1 for more details on alternative ways to make this recipe

Nutrition Information

Calories 1285kcal (64%) Carbohydrates 138g (46%) Protein 40g (80%) Fat 63g (97%) Saturated Fat 30g (150%) Polyunsaturated Fat 6g Monounsaturated Fat 20g Trans Fat 0.3g Cholesterol 141mg (47%) Sodium 821mg (34%) Potassium 2855mg (82%) Fiber 22g (88%) Sugar 12g (24%) Vitamin A 1428IU (29%) Vitamin C 5mg (6%) Calcium 358mg (36%) Iron 18mg (100%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 1285

% Daily Value*

Calories 1285kcal 64%
Carbohydrates 138g 46%
Protein 40g 80%
Fat 63g 97%
Saturated Fat 30g 150%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 20g 100%
Trans Fat 0.3g 15%
Cholesterol 141mg 47%
Sodium 821mg 34%
Potassium 2855mg 61%
Fiber 22g 88%
Sugar 12g 24%
Vitamin A 1428IU 29%
Vitamin C 5mg 6%
Calcium 358mg 36%
Iron 18mg 100%

* Percent Daily Values are based on a 2,000 calorie diet.