Tagliolini pasta with chanterelle mushrooms and speck.

5 from 29 votes

Tagliolini pasta with chanterelle mushrooms and speck.

This creamy pasta with chanterelle mushrooms and speck is a very traditional Trentino-Alto Adige recipe, full of the flavours of that Northern Italian mountain region. It's easy to make and you can substitute the mushrooms with other kinds and the speck with pancetta.

Prep Time20

Cook Time25

Course: Main Course

Cuisine: Italian, Northern Italy, Trentino-Alto Adige

Keyword: authentic Italian pasta recipe, chanterelle mushrooms, speck, tagliolini, wild mushrooms

Servings:

Calories: 693kcal

Author: Jacqui

Ingredients

250 g tagliolini pasta (9oz) I used dried spinach taglolini from Pasta Marilungo
300 g chanterelle mushrooms (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 cloves peeled and finely chopped
20 g butter (0.70oz)
½ glass dry white wine
200 ml fresh cream (7floz)
1-2 tbsp extra virgin olive oil.
fresh parsley as required (for serving)
Parmigiano Reggiano or grana grated (for serving)
salt for pasta and to taste
ground black pepper to taste

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

You can make this pasta with fresh or dried tagliolini or tagliatelle.

If you don't have speck, use pancetta instead. Obviously the flavour is slightly different, but still delicious.

You can also use other types of fresh mushrooms instead of chanterelles. Or dried instead of fresh mushrooms.

Nutrition