Orecchiette with Porcini and Speck ___

Orecchiette with Porcini and Speck


For the Orecchiette:

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


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.

Pour the soaking liquid through a coffee filter and set liquid aside. Chop mushrooms.

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.

Add the wine and reduce.

Add the prob in and the soaking liquid and cook 5 minutes.

Add the pasta water and cook 2-3 minutes stirring with a wooden spoon. Sauce should thicken slightly.

Add the al dente pasta and toss for 1-2 minutes.
Add the cheese and serve immediately.