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.