Straccetti con Speck e Porcini

TOTAL TIME: 45 min
Prep: 20 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1/4 cup olive oil
  • 1 clove garlic, sliced into chunks
  • 1 shallot, finely chopped
  • 4 ounces speck (sliced 1/8-inch-thick), diced
  • 6 sprigs nipitella (see Cook's Note), leaves removed from the stems
  • 1 pound porcini mushrooms (see Cook's Note), sliced into thin strips
  • Kosher salt
  • 1 pound fresh straccetti pasta
  • 1/4 cup vegetable broth
  • 2 tablespoons finely chopped fresh parsley
  • Freshly grated Parmesan, for serving
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Cook's Note: You can use thyme if you can't source nipitella. Wipe the mushrooms clean with paper towels to remove any dirt and trim any discoloration from the stems with a paring knife.

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and shallots and saute until just tender. Stir in the speck and nipitella and cook until the speck is golden and crisp, about 4 minutes. Stir in the mushrooms and saute until tender, about 8 minutes.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain well. Toss the pasta with the mushroom mixture, adding the vegetable broth to moisten. Sprinkle with the parsley and some Parmesan and toss.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 2 reviews

  • on June 29, 2014

    Flag

    Tried this recipe today and absolutely loved it. It was a refreshing change from cream/tomato based pasta dishes. I used fresh fettucine and swiss brown mushrooms. It was amazing and very fresh. Will definitely make it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 23, 2012

    Flag

    Oh, my gosh, is this good! So very easy. I used oyster mushrooms because I had some fresh ones. It was wonderful. Will definitely make it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.