250gpiece speckrind removed, cut into lardons (Golosi)
250gbutton mushroomstrimmed and thinly sliced
50gunsalted butterplus extra for greasing
150ggruyerefinely grated (available at Golosi)
freshly ground black pepper
2tbspfinely chopped flat-leaf parsley
Cook the pasta in a saucepan of salted, boiling water for 2 minutes less than directed on the packet instructions. Drain and set aside.
Meanwhile, heat the oil in a frying pan over a medium to high heat. Fry the speck for 5 minutes or until well browned.
Preheat oven to 220C and grease a 1.5 litre capacity baking dish with extra butter.
Heat the milk in a small heavy-based saucepan over a medium heat until hot, but not boiling.
Melt the butter in a large heavy-based saucepan over a medium heat, then stir in the flour and cook for 1 minute, or until sandy-coloured. Reduce the heat to low, then gradually add the milk, whisking continuously until a smooth sauce forms. Once the milk is incorporated, stir in 100g of the gruyere, and season to taste with salt and pepper.
Add the pasta, speck mixture and parsley to the sauce and stir to mix well. Transfer to the prepared baking dish, then sprinkle with the remaining gruyere.
Bake pasta mixture for 15 minutes, or until the top is golden