Tagliatelle with Porcini mushrooms and Pumpkin Cream

Serve 6

Cook the fresh egg tagliatelle in boiling salted water until al dente. In a non stick pan brown the speck cut into julienne, add in the porcini mushrooms with a little of the pasta cooking water. At the same time, heat up the pumpkin cream with the butter; season with Gran Cuoco granular, then dilute with a ladle of the pasta cooking water, emulsifying with an immersion blender until smooth.  At this point, drain the tagliatelle and toss them in the mushroom sauce, with some chopped parsley. Spread the pumpkin cream on the plates and arrange the pasta in the center. Complete with a sprinkle of chopped parsley.