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
well. Toss the pasta with the mushroom mixture, adding the vegetable broth to moisten. Sprinkle with the parsley and some Parmesan