Recipe courtesy of Debi Mazar and Gabriele Corcos
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and shallots and saute until just tender. Stir in the speck and nipitella and cook until the speck is golden and crisp, about 4 minutes. Stir in the mushrooms and saute until tender, about 8 minutes. 

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain well. Toss the pasta with the mushroom mixture, adding the vegetable broth to moisten. Sprinkle with the parsley and some Parmesan and toss.

Cook's Note

You can use thyme if you can't source nipitella. Wipe the mushrooms clean with paper towels to remove any dirt and trim any discoloration from the stems with a paring knife.

IDEAS YOU'LL LOVE

Arroz con Pollo

Recipe courtesy of Ingrid Hoffmann

Pasta e Fagioli

Recipe courtesy of Valerie Bertinelli

Pasta e Fagioli al Forno

Recipe courtesy of Rachael Ray

L.O.V.E. Wrap Sandwich (Lettuce, Onion, Vegetable, Egg Salad)

Recipe courtesy of Ellie Krieger

Spaghetti con Pomodoro e Tonno

Recipe courtesy of Joan Tucci

Crespelle con Prosciutto Cotto e Fontina

Recipe courtesy of Luciano Pellegrini

Risotto con Radicchio e Vino Rosso

Recipe courtesy of David Rocco

Straccetti di Pesce Spada

Recipe courtesy of Da Emma

Ditaloni con Ricotta e Noci (Ditaloni with Ricotta and Nuts)

Recipe courtesy of Clifford Wright

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking