Pappardelle con speck e porcini

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Pappardelle con speck e porcini

My previous post featured the beloved zucchini, but this time around it’s all about a delicious gourmet delicacy: the porcini mushroom (Boletus edulis). It grows in the Northern Hemisphere across Europe, Asia, and North America, and is sold commercially all over the world. This creamy recipe brings forth the strong nutty flavor of the mushroom, which is enhanced by the ground nutmeg. The cream will bind the tastes, and the crispy bacon pieces offer a little salty something to chew. This all is served together with Tuscany’s gift to the mankind – the broad flat ribbon pasta called pappardelle that suits perfectly all rich sauces. Hungry yet?


30-40 gr/1 oz. dry porcini mushrooms

1 onion or shallot

3-5 garlic cloves, halved

olive oil

120 gr/4 oz. bacon, in cubes

0.75 dl/0.3 cup cream

fresh flat leaf parsley, finely chopped

nutmeg, freshly ground

salt and pepper to taste

freshly grated Parmigiano



Put the dry porcini mushrooms in a bowl and pour hot water over them. Set aside for 1 hour. Rinse the mushrooms properly after soaking them.

Heat olive oil in a pan and saute the onion and garlic over a medium heat until the onion softens and becomes golden. Meanwhile, boil the pappardelle in a large pot with boiling salted water until al dente. Add the bacon cubes to the onion and garlic mix and continue frying for about 5-10 minutes. Lower the heat a little, add the cream and mix well. Season with half the fresh parsley and nutmeg, salt and pepper. Mix the cooked pappardelle with the sauce and remove the garlic cloves. Serve each plate with Parmigiano and garnish with the remaining chopped parsley.

Pappardelle con speck e porcini


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