Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings tagliatelle
- 3/4 pound (350 g) fresh tagliatelle, or if need be 2/3 pound (300 g) dry tagliatelle
- 2/3 pound (300 g) mushrooms, roots trimmed and stems wiped clean of dirt
- 1/4 pound (100 g) speck, in a single thick slice
- 1/4 cup (60 g) well drained ricotta
- 1/2 cup (50 g) shelled walnut halves, chopped
- A small onion, peeled and chopped
- A small bunch parsley, finely chopped
- A small bunch fresh thyme, chopped
- 1/4 cup (60 ml) dry white wine
- Olive oil
- Salt and pepper to taste
In the meantime, thinly slice the mushrooms lengthwise. Slice the speck into thin sticks.
Dilute the ricotta with a couple of tablespoons of the hot pasta water.
When the water is close to boiling, heat 2 tablespoons of oil in a broad deep skillet and sauté the speck for 2-3 minutes, until it colors. Add the mushrooms and continue to cook, stirring, as they wilt; when they have lightly salt them and sprinkle the wine over them.
Continue to cook for a few minutes more; while you are doing this cook the tagliatelle. Since they are fresh they will be done in 3-4 minutes (if you are using dry tagliatelle adjust the cooking time per the package). Drain the tagliatelle as soon as they reach the al dente stage and turn them into the skillet. Add the ricotta and mix well over a brisk flame.
Remove from the flames, dust with the chopped herbs, and serve at once.
The wine? White, and I would be tempted by a Chardonnay from Trentino Alto Adige.