Delicious speck and mushroom pappardelle made with a simple, creamy sauce and fresh ribbons of pasta.
This speck and mushroom pappardelle is a wonderfully simple pasta dish that relies on high-quality ingredients and straightforward technique. With just a few components, it delivers rich, comforting flavor—exactly the kind of meal that’s beloved across Italy.
If you’re not familiar with speck, it’s a smoked, cured ham from northern Italy. It’s widely used there in slices, small blocks or cubes for frying. If speck isn’t available locally, a smoked pancetta works well as a substitute and is usually easier to find.
Mushrooms add wonderful texture and earthy flavor to this dish. While the traditional version often uses porcini for their deep, savory character, they can be expensive. For everyday cooking, chestnut or button mushrooms are an affordable and tasty alternative.
To prepare this dish: brown the sliced mushrooms in olive oil, then add the cubed speck (or smoked pancetta), finely chopped shallot, garlic and thyme. Cook briefly, then pour in the cream and simmer until it begins to thicken. Season with salt and pepper and stir in a little freshly grated parmesan. Fold in the cooked pappardelle and toss until the pasta is evenly coated in the sauce. Serve immediately.
It’s an elegant, satisfying meal that comes together quickly—perfect for weeknights or a relaxed weekend dinner. I hope you enjoy it.
If you enjoy the speck and mushroom combination, try the cheesy speck and mushroom pizza from the blog for another delicious variation using the same flavors.
If you try this recipe, please leave a comment to share how it turned out. I love hearing from readers!
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Speck and Mushroom Pappardelle
By Emily
Ingredients
- 3.5 oz (100g) speck or smoked pancetta, cubes
- 10.5 oz (300g) mushrooms
- 1 cup (200ml) cream
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1.1 lbs (500g) fresh pappardelle
- a small sprig of thyme
- 1/2 tbsp parmesan, freshly grated
- 1 tbsp olive oil
- salt and pepper, to season
Instructions
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Bring a large pot of salted water to a boil. Heat the olive oil in a large pan and fry the mushrooms until browned. Add the speck or pancetta, the finely chopped shallot and garlic, and the thyme leaves.
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Cook for a couple of minutes, then add the cream. Add the fresh pappardelle to the boiling salted water and cook according to the package instructions (about 3–4 minutes for fresh pasta). Stir the simmering cream until it begins to thicken. Season with a pinch of salt, pepper and the grated parmesan. Remove from the heat and stir.
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Drain the pasta, add it to the sauce, and toss until the ribbons are evenly coated. Serve immediately.
Notes
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- When using canned or jarred tomatoes, choose a good-quality brand for best flavor.
- Vegetables are assumed to be medium-sized unless noted.
- Recipes are tested with a fan (convection) oven unless stated otherwise.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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