This is Adam's go-to pasta dish with speck, thyme and mushroom; which gets a creamy, umami-loaded dinner on the table in no time.
- 500 g rigatoni
- 400 g button mushrooms, sliced
- 2 tbsp olive oil
- 200 g piece speck or pancetta, chopped
- 2 French shallots, finely chopped
- 3 garlic cloves, finely chopped
- 2 sprigs of thyme
- 125 ml (½ cup) white wine
- 300 ml thickened cream
- salt and black pepper, to season
- 1 tbsp finely shredded parsley,
- 25 g (¼ cup) grated parmesan cheese, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Bring a large saucepan of well salted water to the boil. Cook the pasta according to packet directions. While the pasta is cooking, place the mushrooms in a microwave-safe bowl and microwave on high for 4 minutes.
- Heat the olive oil in a large frying pan and fry the speck for a few minutes until lightly browned. Add the shallot, garlic, mushrooms and thyme and continue to fry for 1-2 minutes or until the mushrooms are browned. Add the white wine and cream and bring to a simmer. Season well with salt.
- When the pasta is cooked, transfer to the pan, bringing with it a bit of the pasta water, season with black pepper and toss through the sauce. Serve scattered with parsley, black pepper and parmesan cheese.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.