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
1 pound fresh straccetti pasta
1/4 cup vegetable broth
2 tablespoons finely chopped fresh parsley
Freshly grated Parmesan, for serving
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.
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