Speck Fettuccini with Mushroom and Porcini Cream

Speck Fettuccini with Mushroom and Porcini Cream

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, June 23, 2019.
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Ingredients

Patsa Sauce

  • 1 pack speck
  • 1 pack mushrooms
  • 2 cloves garlic, minced
  • 1 pack porcini cream
  • 4 Tbsp Parmesan, grated
  • Juice of 1/2 lemon
  • 1/4 cup boiling water

Pasta

  • 1 pack fettuccine
  • 1/2 pack baby spinach

To Serve

  • 2-3 Tbsp Parmesan, shaved
  • 1/2 bunch Italian parsley

Steps

  1. Cook speck Bring a pot of salted water to the boil. Bring a full kettle to the boil. Thinly slice speck and mushrooms. Heat a drizzle of oil in a fry-pan on high heat. Cook speck for about 2 minutes until golden. Transfer to a bowl, reserve pan and some of the speck fat.
  2. Cook sauce Return reserved pan and speck fat to high heat. Cook mushrooms and garlic for 3-4 minutes until golden. Remove from heat and add porcini cream, Parmesan, lemon juice and boiling water measure. Season to taste and keep warm.
  3. Cook pasta Cook pasta in pot of boiling water for 2-3 minutes, until tender, drain well. Return pasta to pot, add spinach and a drizzle of oil.
  4. Serve pasta topped with porcini sauce and speck. Sprinkle over shaved parmesan and parsley.

Nutritional Information

Energy 2634 kj
630 kcal
Protein 36.1g
Carbohydrate 51.3g
Fat 25.4g