Tagliolini pasta with chanterelle mushrooms and speck.
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Servings
4
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Calories
693 kcal
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Course
Main Course
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Cuisine
Italian
Tagliolini pasta with chanterelle mushrooms and speck.
Description
This Tagliolini pasta dish features thin noodles tossed with sautéed chanterelle mushrooms and speck, a type of cured pork similar to pancetta. The mushrooms are carefully cleaned and cut into pieces, sautéed with finely chopped onion and garlic in butter and olive oil. White wine is added and simmered to evaporate alcohol, followed by cream to create a rich sauce.
The speck adds savory smokiness and complements the earthy mushrooms. Cooking the pasta to al dente and mixing it with the sauce allows the flavors to meld. The final dish is garnished with fresh parsley and grated Parmigiano Reggiano cheese to add brightness and savory depth. Black pepper and salt are adjusted to taste.
This pasta pairs well as a main course for dinner, delivering a satisfying combination of textures and flavors. Its creamy and slightly wine-infused sauce highlights the delicate mushroom and pork components.
The recipe allows substitutions such as pancetta for speck and different fresh or dried mushrooms if chanterelles are unavailable, offering flexibility while maintaining the dish's character.
Ingredients
- 250 g tagliolini pasta (9oz) I used dried spinach taglolini from Pasta Marilungo
- 300 g chanterelle mushroom 10oz) I used fresh mushrooms, you can also use dried
- 180 g speck (6-7oz) cubed. You can also use pancetta
- 1 onion peeled and finely chopped
- 1-2 garlic peeled and finely chopped, cloves
- 20 g butter (0.70oz)
- ½ glass white wine dry
- 200 ml fresh cream (7floz)
- 1-2 tbsp extra virgin olive oil
- parsley as required (for serving, fresh
- Parmigiano Reggiano cheese grated (for serving, or grana cheese
- salt for pasta and to taste
- black pepper to taste, ground
Instructions
Preparation
- 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.
- 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
- Put a pan of water on to boil for the pasta. Add salt when it starts to boil. Bring to the boil again.
- Over a medium heat, sautè the onion and garlic in a saucepan with the butter and a little olive oil.
- 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.
- Add the speck to the mushrooms, mix well and cook everything together for 10 minutes. Stir to keep ingredients from sticking to the pan.
- 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.
- 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.
- 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.
- Serve immediately sprinkled with parsley and grated cheese.
Notes
- When using fresh chanterelle mushrooms, clean them carefully by brushing off dirt rather than washing.
- If speck is unavailable, pancetta can be substituted with a slightly different flavor profile.
- Other fresh or dried mushrooms may be used in place of chanterelles depending on availability.
- Dried or fresh tagliolini or tagliatelle pasta can be used in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 693 kcal
% Daily Value*
| Calories | 693kcal | 35% |
| Carbohydrates | 57g | 19% |
| Protein | 17g | 34% |
| Fat | 42g | 65% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 97mg | 32% |
| Sodium | 357mg | 15% |
| Potassium | 721mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 882IU | 18% |
| Vitamin C | 3mg | 3% |
| Calcium | 71mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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