Tagliatelle With Cabbage, Mushrooms and Italian Speck

Method

1. 1
   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.
2. 2
   After approximately 10 minutes, add the La Collezione Tagliatelle to the boiling water; continue cooking for the time indicated on pack, stirring occasionally.
3. 3
   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).
4. 4
   Remove from heat, add the Italian speck, cut into thin slices. Eliminate the garlic clove and the rosemary.
5. 5
   Drain the Tagliatelle and the cabbage, toss them in the pan together with the mushrooms and the Italian speck.
6. 6
   Serve with a drizzle of olive oil and pepper to taste.