Tagliatelle Paglia e Fieno with Chanterelle Mushroom and Speck Ragù
Category: Pasta Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Paglia e Fieno Egg Pasta | 300g |
| Onion | ½ |
| Butter | 20g |
| Garlic | 1 clove |
| Heavy Cream | 200ml |
| Speck (Smoked Ham) | 80g |
| Salt | to taste |
| Chanterelle Mushrooms (Gallinacci) | 250g |
| Extra Virgin Olive Oil | 3 tbsp |
| White Wine | ½ cup |
| Fresh Parsley | 4 sprigs |
Instructions
To make this delicious Tagliatelle Paglia e Fieno with Chanterelle Mushroom and Speck Ragù, begin by preparing the ragù. Start by gently rinsing the chanterelle mushrooms under cold running water. Once clean, set them aside to drain.
Next, finely chop the onion. Heat the butter in a large pan over low heat and add the onion, letting it sauté for a few minutes until it turns golden and aromatic. Add the crushed garlic and let it cook for a further minute. Pour in the white wine, stirring to combine, and allow the mixture to simmer over medium heat for approximately 15 minutes, or until the wine has completely evaporated.
Meanwhile, prepare the speck. Cut the speck into cubes. Using a small blender or food processor, pulse half of the speck until it is finely chopped. Add this mixture to the mushrooms in the pan. In a separate non-stick pan, heat a little oil and sauté the remaining cubed speck until crispy. Once it’s golden and crunchy, add it to the ragù and continue cooking for about 10 more minutes.
Towards the end of cooking, pour in the heavy cream, stirring to combine and allowing the ragù to thicken. Season with salt and pepper to taste. Once the ragù is ready, set it aside and start cooking the pasta.
In a large pot of boiling salted water, cook the Tagliatelle Paglia e Fieno according to the package instructions. As the pasta cooks, check the consistency of the ragù and adjust seasoning if needed.
Once the pasta is al dente, drain it and toss it directly into the pan with the ragù. Stir everything gently to combine, ensuring the pasta is well coated with the rich, creamy mushroom and speck sauce.
Finish by garnishing with freshly chopped parsley for a burst of color and freshness. Serve immediately and enjoy this delightful, comforting dish that brings the earthy flavors of chanterelle mushrooms together with the smoky richness of speck.
This recipe captures the essence of classic Italian comfort food, blending delicate egg pasta with a savory ragù that combines the unique flavors of chanterelle mushrooms and crispy speck. Perfect for a cozy dinner with family or friends, Tagliatelle Paglia e Fieno with Chanterelle Mushroom and Speck Ragù is a dish that feels both luxurious and satisfying, ideal for any pasta lover seeking something a little different.
