Speck and Mushroom Pappardelle

June 4, 2017 (Last Updated: August 28, 2017) by Emily

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A delicious speck and mushroom pappardelle pasta made with a simple and incredibly delicious creamy sauce.

Delicious speck and mushroom pappardelle pasta made with a simple and incredibly delicious creamy sauce and fresh ribbons of pappardelle. 

I love a simple pasta dish and this speck and mushroom pappardelle couldn’t be simpler. Made with very few ingredients it’s another easy and delicious pasta dish that’s well loved in Italy.

Speck and Mushroom Pappardelle

If you aren’t familiar with speck, it’s a smoked, cured ham that originates from the north of Italy. It’s extremely popular in Italy and can be found in every supermarket in all forms from slices, cubes for frying and small blocks. If it’s not as readily available in your supermarkets where you are, then check out your nearest Italian deli or specialised food store. Alternatively, you can substitute smoked pancetta cubes which should be much easier to find.

Speck and Mushroom Pappardelle

Mushrooms are another love of mine, I mean pretty much all food is (obviously) but these add incredible flavour and texture to the whole dish. Traditionally this pappardelle recipe calls for Porcini mushrooms which have gorgeous flavour but are very expensive and while splashing out on Porcini mushrooms is something I’d do for a special occasion such as a birthday or anniversary, it’s definitely not how I eat on a normal weeknight. So modest champion mushrooms do the job quite nicely.

Speck and Mushroom Pappardelle

To make this simple pasta dish, firstly fry the sliced mushrooms in a little olive oil until browned then add the cubes of speck or smoked pancetta along with finely chopped shallot, garlic, and thyme. Fry for a few minutes then add the cream, let it simmer for a few minutes and thicken slightly. Add salt, pepper and half a tablespoon of freshly grated parmesan cheese and stir. Finally, add the cooked pappardelle pasta and toss through the sauce until evenly covered. Serve.

So simple and incredibly delicious, it’s sure to be a new favourite. I hope you enjoy!

If you’ve not tried my cheesy speck and mushroom pizza yet then you NEED this in your life, omg it’s my favourite pizza..ever and uses the same classic combo with an incredibly delicious, cheesy base.

If you’ve tried this or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.


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A delicious speck and mushroom pappardelle pasta made with a simple and incredibly delicious creamy sauce.
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5 from 3 votes

Speck and Mushroom Pappardelle

Delicious speck and mushroom pappardelle pasta made with a simple and incredibly delicious creamy sauce and fresh ribbons of pappardelle. 
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 559kcal
Author Emily Kemp


  • 3.5 oz (100g) speck or smoked pancetta cubes
  • 10.5 oz (300g) mushrooms
  • 1 cup (200ml) cream
  • 1 shallot , finely chopped
  • 1 garlic clove , finely chopped
  • 1.1 lbs (500g) fresh pappardelle
  • a small sprig of thyme
  • 1/2 tbsp parmesan , freshly grated
  • 1 tbsp olive oil
  • salt and pepper , to season


  • Bring a large pot of salted water to the boil. Add the olive oil to a large pan and fry the mushrooms until browned. Add the speck or pancetta and the finely chopped shallot and garlic along with the thyme leaves.
  • Fry for a couple minutes then add the cream. Add the fresh pappardelle pasta to the salted water and cook according to package instructions (around 3-4 minutes). 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.
  • Drain the pasta and add to the creamy sauce, toss until evenly covered and serve.


Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.


Calories: 559kcal
Helpful Info for All Recipes
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan (convection) oven
  • Find out more about how nutrition is calculated here
  • Check out our must have Italian Pantry Staples here
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  • Reply
    June 17, 2019 at 1:04 am

    Loved the choice of pasta, speck and mushrooms. Delicious!5 stars

  • Reply
    Johnny dee
    August 18, 2018 at 12:24 pm

    I use speck in few of my dishes as my mother introduced me to smoked meets.
    I had to make your recipe as I adore pappardelle pasta, this dish was so delicious with thumbs up by all. Definitely a must have in our house hold.
    Thank you.

    • Reply
      Inside the rustic kitchen
      August 20, 2018 at 6:12 pm

      Thanks so much for letting me know, I’m so happy you all enjoyed it! Pappardelle is one of my fav pastas too.

  • Reply
    Britt | Sweet Tea & Thyme
    September 18, 2017 at 4:00 pm

    This looks so delish! I’m putting this in this week’s meal plan. Yum!

  • Reply
    Sarah @ Champagne Tastes
    June 12, 2017 at 2:33 am

    I’ve never heard of speck before- yum! This looks fabulous!

  • Reply
    Betty Davies | Slow The Cook Down
    June 11, 2017 at 2:25 pm

    I’m a sucker for pasta dishes, and the flavours in this sound divine!5 stars

  • Reply
    Emma @ Supper in the Suburbs
    June 4, 2017 at 8:08 pm

    I have a confession I’ve seen speck on menus but never really appreciated what it was. I love pork and parpadelle so this is the recipe for me

  • Reply
    June 4, 2017 at 5:34 pm

    I’ll have to see if my local grocery sells speck. Looks like a really tasty pasta recipe!

  • Reply
    Cricket Plunkett
    June 4, 2017 at 4:54 pm

    I’m obsessed with mushrooms! This looks like the perfect dinner for me!

  • Reply
    Michelle Frank | Flipped-Out Food
    June 4, 2017 at 3:24 pm

    The combination of smoky meat (speck is a new one to me!) and mushrooms is a beautiful thing. Now you’ve gone and made it creamy: I’m pretty sure that this is about to become a comfort-food favorite in my house!5 stars

    • Reply
      Inside the rustic kitchen
      June 6, 2017 at 10:31 pm

      Thanks so much Michelle, I hope you enjoy!

  • Reply
    June 4, 2017 at 3:22 pm

    I adore mushrooms!! This looks sooo good!!5 stars

    • Reply
      Inside the rustic kitchen
      June 6, 2017 at 10:32 pm

      Me too, thanks so much Deanna.

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