Speck, porcini and pine nut pasta

Justine Schofield uses speck, a juniper flavoured smoked ham, in this traditional Italian pasta dish
Speck, porcini and pine nut pasta
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes plus 20 min soaking
  • Effort: easy


  • olive oil
  • 150 g speck, or proscuitto, cut into cubes
  • 2 cloves garlic, finely chopped
  • 45 g dried porcini, soaked in warm water for 20 minutes
  • 80 ml white wine
  • 80 ml cream
  • 1 bunch kale, roughly chopped
  • 1 handful pine nuts, toasted
  • 50 g parmesan, finely grated
  • 1/2 tsp nutmeg, freshly grated
  • 1/2 lemon, zest
  • 500 g pasta

Tips and Suggestions

if you can't find speck, you can use proscuitto or pancetta instead.


1. Bring a large pot of salted water to the boil for the pasta. Cook the pasta according to the instructions on the packet.

2. In a large pan heat a little olive oil. Add the speck and fry for 4 minutes or until golden brown.

3. Add the garlic and drained porcini mushrooms (squeezing out any excess water with your hands). Reserve the liquid.

4. Cook for a further 4 minutes. Now add the white wine and reduce a little before adding the cream.

5. Cook for a minute or so and add the kale. Allow to wilt slightly. Now add the pinenuts, parmesan, nutmeg and lemon zest. Season to taste. If the sauce is a little too thick add a tablespoon of the reserved mushroom water.

6. Once the pasta is cooked, drain and add sauce. Toss and serve immediately.

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