Porky Pig Pasta

I've been so behind with my blog this month that I just don't know where to start. I've missed a few Culinarty: Original Recipe Round-ups and it's starting to make me feel guilty. In real time my plate of spaghetti would be covered in fluffy green mould considering how many weeks ago I actually cooked it.
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Gee.. I'm not even sure what to call this. I'll be totally original here and name it porky pig pasta.
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The breadcrumbs I used were el cheapo tipo de Coles. Looking through the ingredients list I was a little confused after seeing fish. An email to Coles quickly cleared that up.

Thank you for your email regarding the Coles Bread crumbs and the ingredients.

Our Quality Control Department have advised that we add tuna to increase the Omega 3 content in bread.

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Anyway, moving on to the recipe for..
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Totally Original Porky Pig Pasta

100 g spaghetti no.3
5 g dried porcini mushroom slices
100 g boiling water
5 g veg oil
42 g smoked speck, rind removed and diced
20 g unsalted butter
3 g garlic, sliced
10 g breadcrumbs
3 g lemon juice
4 g Parmesan, grated

Rinse porcini slices in cold water and drain.
Place in a small bowl and pour over boiling water. Allow to soak for 20 minutes. Drain, reserving liquid.
Cook spaghetti in a large pot of salted water.
Heat oil over medium heat.
Saute smoked speck for a minute.
Add porcini mushrooms and cook until speck is beginning to crisp.
Add 10 g of butter, garlic and breadcrumbs and continue cooking until breadcrumbs are crisp.
Remove all ingredients and deglaze pan with reserved porcini liquid.
Add lemon juice, remaining butter and cooked pasta.
Toss until butter has melted then toss through breadcrumbs and grated Parmesan.