Cavatelli with mushrooms, speck and Caciocavallo cheese 

Do I have quick recipes? Apparently yes. Cavatelli with mushrooms and speck are a typical winter first course, tasty and creamy thanks to the presence of Caciocavallo, an easy and quick recipe. By now you should know that I am the man who cooks in max 20 minutes of time, the 20 minutes before picking up my son. It doesn't take much for me, I open the fridge (for this recipe also the freezer), I see what's there and put it together. The result? In the end I end up with empty dishes to wash! These cavatelli with mushrooms, speck and Caciocavallo are really super easy to prepare. Wanna Bet?

To discover the recipe you just have to keep reading.

Ingredients

160 g Cavatelli

120 g Mixed mushrooms

1 clove Garlic

100 g Speck

1 Dried chili pepper

Extra virgin olive oil to taste

Parsley (chopped) to taste

Caciocavallo to taste

Preparation

In a pan brown the garlic and chili in a little oil, then add the mushrooms and cook for about ten minutes. If the sauce dries up a little' add a drop of water. Boil the cavatelli in salted water, as soon as they rise to the surface drain them and pour them into the pan with the mushrooms to stir them. Add the diced speck, chopped parsley and serve grating over the Caciocavallo cheese.