Tagliolini pasta with chanterelle mushrooms and speck.

Preparation

1. If using freshly foraged chanterelle mushrooms, they take a little time to clean as it's better to brush any dirt off than wash them. Once they are clean cut into pieces. I prefer to keep the pieces quite large as like all mushrooms they shrink in size when cooked.
2. cut the speck into small cubes. Peel and finely chop the onion and garlic. wash and chop the fresh parsley.

Cook your pasta with chanterelle mushrooms and speck

1. Put a pan of water on to boil for the pasta. Add salt when it starts to boil. Bring to the boil again.
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. Let the liquid from the mushrooms evaporate a little bit and then add the white wine and continue to simmer for a couple minutes until the alcohol has evaporated too.
4. Add the speck to the mushrooms, mix well and cook everything together for 10 minutes. Stir to keep ingredients from sticking to the pan.
5. Stir the cream into the sauce, mix everything well and lower the heat so it just simmers for 5 minutes. Add salt and pepper to taste.
6. While waiting for the sauce to cook, cook the pasta al dente according to the instructions on the packet. Tagliolini don't take very long to cook. When the pasta is ready, drain it, but save a cup of the pasta cooking water.
7. Add the cooked pasta to the pan with the sauce and mix well. If the sauce is too thick or dry, add some of the water used for cooking the pasta. Mix carefully to coat the pasta with the sauce.
8. Serve immediately sprinkled with parsley and grated cheese.