Tagliatelle With Cabbage, Mushrooms and Italian Speck

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Ingredients for 4 people;

  • 350 g La Collezione Barilla Tagliatelle
  • 250 g Cabbage leaves
  • 150 g Champignon mushrooms
  • 80 g Italian Speck (or cured ham)
  • 30 g Extra Virgin Olive Oil
  • 1 clove Garlic
  • 1 Chili pepper
  • Rosemary
  • Salt and pepper to taste
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  • Wash and drain the cabbage leaves carefully. In the meantime, bring plenty of water to the boil in a big pot. Add salt when boiling (approx. 7g per liter of water), then add the cabbage leaves, roughly chopped.
  • After approximately 10 minutes, add the La Collezione Tagliatelle to the boiling water; continue cooking for the time indicated on pack, stirring occasionally.
  • While the pasta cooks, thinly slice the mushrooms and sauté in a large non-stick pan together with the olive oil, the garlic clove, peeled, the rosemary and the chili pepper, thinly sliced (remove the chili seeds for a less spicy taste).
  • Remove from heat, add the Italian speck, cut into thin slices. Eliminate the garlic clove and the rosemary.
  • Drain the Tagliatelle and the cabbage, toss them in the pan together with the mushrooms and the Italian speck.
  • Serve with a drizzle of olive oil and pepper to taste.
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