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.