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Pappardelle with Speck Alto Adige PGI and porcini mushroomsServes 4-6:450 g / 1 lb porcini mushrooms, 125 g / 4.2 oz thinly sliced Speck Alto Adige PGI , 50 g / 1.8 oz scallions, 2 garlic cloves, 3 sprigs thyme, 3 tbsp olive oil, salt, pepper, 350 g / 12 oz heavy cream, 400 g / 14 oz pappardelle, 50 g / 1.8 oz Parmesan cheese. Clean and slice mushrooms. Chop speck, scallion, garlic and thyme. Fry mushrooms in 3 tbsp olive oil. Add scallion and garlic and fry together for one more minute. Add salt and pepper to taste, then cream and thyme. Simmer 2-3 minutes over moderate heat. Add speck and more salt and pepper if needed. Cook pasta in plenty of boiling salted water. Drain when almost tender and mix with mushroom and speck sauce. Before serving sprinkle with grated cheese.
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