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Wash and drain the cabbage leaves carefully. In the meantime, bring plenty of water to the boil in a big pot. Add salt when boiling (approx. 7g per liter of water), then add the cabbage leaves, roughly chopped.
After approximately 10 minutes, add the La Collezione Tagliatelle to the boiling water; continue cooking for the time indicated on pack, stirring occasionally.
While the pasta cooks, thinly slice the mushrooms and sauté in a large non-stick pan together with the olive oil, the garlic clove, peeled, the rosemary and the chili pepper, thinly sliced (remove the chili seeds for a less spicy taste).
Remove from heat, add the Italian speck, cut into thin slices. Eliminate the garlic clove and the rosemary.
Drain the Tagliatelle and the cabbage, toss them in the pan together with the mushrooms and the Italian speck.
Serve with a drizzle of olive oil and pepper to taste.