Ingredients

• 1/4 cup olive oil
• 1 clove garlic, sliced into chunks
• 1 shallot, finely chopped
• 4 ounces speck (sliced 1/8-inch-thick), diced
• 6 sprigs nipitella (see Cook's Note), leaves removed from the stems
• 1 pound porcini mushrooms (see Cook's Note), sliced into thin strips
• Kosher salt
• 1 pound fresh straccetti pasta
• 1/4 cup vegetable broth
• 2 tablespoons finely chopped fresh parsley
• Freshly grated Parmesan, for serving

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Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and shallots and saute until just tender. Stir in the speck and nipitella and cook until the speck is golden and crisp, about 4 minutes. Stir in the mushrooms and saute until tender, about 8 minutes.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain well. Toss the pasta with the mushroom mixture, adding the vegetable broth to moisten. Sprinkle with the parsley and some Parmesan and toss.