Using the deep flavours of Ziggys Kaiserfleisch Speck with fresh mushrooms and a creamy sauce, this recipe will have the bowl licked clean!
At a glance
Approx 20 minutes
Serves 4 people
1 tbsp olive oil
100g Ziggys Kaiserlfleisch Speck, finely chopped
300g fresh mushrooms, sliced
1 cup cream
1 shallot, finely chopped
1 garlic clove, finely chopped
a small sprig of thyme
1/2 tbsp parmesan, freshly grated
salt and pepper, to season
500g of your favourite Divella Pasta
In a large pan, add the olive oil and fry the mushrooms until browned. Add the speck, shallot, garlic and thyme leaves.
Fry for a couple minutes on medium heat, stirring, then add the cream, bringing the sauce to a simmer. Stir the simmering cream sauce for a few minutes until it’s started to thicken slightly. Add a pinch of salt, pepper and the grated parmesan. Take off the heat and stir.
Serve stirred through with our favourite pasta (cooked to packet directions).