Directions
- 1Cut the speck into strips, about half a centimeter thick.
- 2Finely slice a white onion.
- 3Sauté the onion with a drizzle of olive oil in a pan until softened.
- 4Add the speck.
- 5Once the speck is crispy, add the sliced champignon mushrooms.
- 6Cover with a lid and let them brown well.
- 7Add water to cover the surface.
- 8Once it boils, add the pasta directly to the pan.
- 9Cook the pasta like a risotto, adding a little water each time as needed.
- 10Add Parmesan cheese and mascarpone.
- 11Mix well and toss vigorously to combine flavors and aromas.
- 12Plate generously and garnish with the speck and mushrooms set aside.
Ingredients
- 200 g fusilli bucati pasta
- 120 g speck
- 0.5 white onion
- 250 g champignon mushrooms
- 30 g parmigiano reggiano
- 30 g mascarpone
- qb salt
- qb pepper
- olive oil
- water
Equipment
knifecutting boardpanspatulacover
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