Pasta with Speck and Mushrooms

Method

1. Heat olive oil in a pan with a clove of garlic and a sprig of thyme.
2. Add the mixed mushrooms and stew on low heat for at least 10 minutes, without adding salt yet.
3. Meanwhile, in another pan, heat the sliced speck until it becomes slightly translucent (do not add extra fat).
4. Once the mushrooms are cooked, season with salt.
5. Cook the pasta (mezze penne) in boiling salted water.
6. Remove the garlic and thyme from the mushrooms. Take a portion of the cooked mushrooms and blend them with a little milk (or water) to create a creamy sauce.
7. A couple of minutes before the pasta is done, finely chop some fresh parsley.
8. Drain the pasta (reserving some pasta water) and add it directly to the pan with the mushrooms.
9. Add the blended mushroom sauce and a splash of pasta water; mix well to combine. If the sauce seems dry, add more pasta water.
10. Add most of the speck (reserve some for topping) and mix.
11. Add the chopped parsley and freshly ground black pepper. Toss everything together.
12. Serve the pasta with the remaining speck scattered on top.