Orecchiette with Porcini and Speck

Orecchiette with Porcini and Speck.

Orecchiette with Porcini and Speck


For 4 Person(s)

For the Orecchiette:

  • 1 pound orecchiette pasta
  • 1 ounce dried Porcini mushrooms soaked and chopped
  • 4 ounces Speck cubed
  • 4 cloves garlic chopped
  • 1/2 cup white Wine
  • 1/2 cup pasta cooking water
  • 1/2 cup grated Pecorino Romano Cheese
  • 4 tablespoons extra virgin olive oil (Enough oil to cover the bottom of the pan)


  1. Place the mushrooms in a coffee mug. Cover the mushrooms with enough warm water that they are totally submerged. I like to use an espresso plate and cover them. Soak the mushrooms for 20 mins.
  2. Pour the soaking liquid through a coffee filter and set liquid aside. Chop mushrooms.
  3. Cook the pasta in salted boiling water until al dente.
    In a large sauté pan heat the oil on medium heat and sauté the garlic and the speck. cook 2-3 minutes.
  4. Add the wine and reduce.
  5. Add the prob in and the soaking liquid and cook 5 minutes.
  6. Add the pasta water and cook 2-3 minutes stirring with a wooden spoon. Sauce should thicken slightly.
  7. Add the al dente pasta and toss for 1-2 minutes.
    Add the cheese and serve immediately.



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