Alpine Linguine

Ingredients

• 1/2 pound linguine pasta
• 3 tablespoons olive oil
• 1/4 cup diced onion
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1 can diced tomatoes with juice
• 3 ounces sliced mushrooms
• 3 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese

Directions

1. Set a large pot of generously salted water over high heat and bring it to a boil. Add the pasta and cook it according to the package directions, stopping when it is al dente. Drain the pasta, but save 1/2 cup of the starchy cooking water before you do.
2. While the pasta cooks, warm 1-1/2 Tbs. of the oil in a large skillet over medium-high heat. Lay the speck in the pan in a single layer, working in batches so it does not crowd, and cook it until it turns crisp with a little browning here and there, about 1 minute per side. Move it to a cutting board, give it a rough chop, and keep it nearby.
3. Lower the heat to medium and pour in the remaining 2-1/2 Tbs. oil. Stir in the shallots and cook them until they just start to color, 2 to 3 minutes. Add the Brussels sprouts, season with 1/4 tsp. salt, and cook until you see browned spots, 3 minutes. Stir in the garlic and thyme, and cook just until they smell wonderful, 30 seconds. Pour in the wine and let it bubble, using your spoon to loosen the browned bits from the skillet, until the wine has reduced by half, 1 minute.
4. Take the skillet off the heat, then add the pasta, the chopped speck, and the reserved cooking liquid. Toss everything together with tongs, sprinkling in the cheese a little at a time until it is fully worked in. Add salt and pepper to taste, and serve.