- 320gr Tagliatelle
- 200gr Mascarpone Cheese
- 150gr Speck
- 500gr Fresh Mushrooms
- 1 Garlic clove
- 1 small bunch of Fresh Parsley
- Extra Virgin olive oil
- Salt & pepper
Cook tagliatelle in boiling salted water for 7/8 minutes.
Warm a pan with a drizzle of olive oil then brown the garlic.
Add the cleaned and chopped mush-rooms then salt and cook for a few minutes.
Add the sliced speck and cook for a few more minutes.
Add the mascarpone cheese, the minced parsley and cook for a minute add (if necessary use a bit of cooking water to dilute the sauce).
Drain the pasta in the pan with the sauce. Sauté and serve.