Tagliatelle straw and hay with chanterelle and speck ragù
- Gluten Free
- Energy Kcal 568
- Carbohydrates g 61.9
- of which sugars g 4.3
- Protein g 18.3
- Fats g 26.6
- of which saturated fat g 10.86
- Fiber g 5.9
- Cholesterol mg 134
- Sodium mg 640
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 30 min
- Serving: 4
- Cost: Average
PRESENTATION
Rich color and simple elegance make Tagliatelle Straw and Hay with Chanterelle and Speck Ragù stand out at any dinner table—soft noodles and smoky speck blend perfectly with hearty chanterelles, all coming together under the umbrella of American cooking. Families find plenty to love here, from the comforting taste to the rustic, family-style appeal that’s both approachable and a little bit special. This dish feels like true regional cuisine, loaded with character and tradition, yet right at home in busy modern kitchens. When you sit down to this meal, the rich flavor and gentle earthiness give every bite something to talk about...making ordinary dinners feel brighter. The beautiful contrast of green and yellow tagliatelle isn’t just pretty—it’s an invitation to gather, slow down, and enjoy really good family meals together. You’ll notice kids and adults reach for seconds because there’s a savory satisfaction here that checks every box for budget-friendly meals.
Busy schedules don’t get in the way—quick dinners are easier to manage with a dish this versatile, since it works with everyday pantry staples while providing the feel of a classic traditional dish. Great for crowded tables or last-minute plans, it holds up well for hearty appetites and fits almost any occasion that calls for something nice but not fussy. Think of it for weeknight comfort food, Sunday suppers, or gatherings when you want something that’s reliable and feels a little bit festive. Since this recipe comes together with typical kitchen equipment and doesn’t call for fancy steps, it’s handy for anyone who likes easy recipes for their regular meal prep. Serve it plain or with simple greens—you pretty much can’t go wrong. It’s definitely a dish that brings everyone together with those good feelings families want at dinner, making it an all-around winner for American cooking. When you’re after that warm, filling result but want to keep dinner practical and fuss-free, this one usually leaves everybody happy and, honestly, it’s just DELICIOUS every time.
INGREDIENTS
- For the Pasta
- Egg Paglia e Fieno pasta 10.5 oz (300 g)
- For the Ragù
- Onions ½
- Butter 1 ½ tbsp (20 g)
- Garlic 1 clove
- Fresh liquid cream 0.85 cup (200 ml)
- Speck 2.8 oz (80 g) - (in a single slice)
- Fine salt to taste
- Chanterelle mushrooms (chanterelle) 8.8 oz (250 g)
- Extra virgin olive oil 3 spoonfuls
- White wine ½
- For Garnishing
- Parsley 4 tufts
How to prepare Tagliatelle straw and hay with chanterelle and speck ragù
To prepare tagliatelle straw and hay with chanterelle and speck ragù, start with the preparation of the ragù: gently wash the chanterelle mushrooms under running water 1 (it is advisable to do this quickly, as chanterelles absorb water very easily; if they are not too dirty, using a damp cloth will suffice). Drain them very well (if necessary, gently pat them dry with a kitchen towel) and slice them finely 2. Chop the onion and sauté it in butter over low heat for a few minutes 3;
add the crushed garlic 4 and a pinch of salt, this way the onions will release some moisture, then add the chanterelles 5, deglaze with white wine, then cook everything over medium heat for about 15 minutes, or until the wine is fully evaporated. In the meantime, prepare the speck by cutting it into cubes 6
blend half of it with a mixer 7, or a small blender, and add it to the cooking mushrooms 8. In another non-stick pan, sauté the remaining cubed speck to make it crispy 9
then add it to the ragù being prepared, cooking everything for another 10 minutes or so 10. Toward the end of cooking, add the cream 11, mix well and adjust salt and pepper. Then proceed to prepare the pasta, and serve it on a plate 12
and immerse it in boiling water as soon as the water is boiling 13; when al dente, drain and toss it with the prepared ragù 14 (if it seems too dry, you can soften it with a few tablespoons of cooking water). Tagliatelle straw and hay with chanterelle and speck ragù is ready: serve immediately, garnishing the serving plate with a sprig or a sprinkle of parsley.