Garganelli With Speck And Champignons

Preparation:

Preparation: For the dressing: clean the mushrooms by removing the earth from the stem, wash them under running water and cut them into thin slices. Also clean the leek and cut it into slices. Pour the leek and the peeled and lightly crushed garlic into a pan and brown them in the oil for a couple of minutes. Slice the speck thick enough and cut into thin matchsticks. Add the speck to the sautéed garlic and leek and brown it for about 1 minute. Add the sliced mushrooms to the speck pan: salt and pepper lightly and cook the sauce for another 10 minutes. To serve: Chop the parsley. Boil the garganelli for 5-6 minutes in boiling salted water, drain them al dente, pour them into the pan with the speck-based sauce. Season well with the grated Parmesan, sprinkle with the chopped parsley and serve immediately.