Imagine twirling your fork into a plate of luxurious, wide pappardelle ribbons, lavished with rich, earthy porcini mushrooms that whisper tales of Italian countryside kitchens. This isn't just a recipe; it's a culinary journey that transforms simple ingredients into a symphony of flavor that will make your dinner guests believe you've secretly trained in a Tuscan grandmother's kitchen. Prepare to elevate your pasta game with this irresistible, soul-warming dish that marries rustic elegance with gourmet sophistication.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g pappardelle pasta
- 200g dried porcini mushrooms
- 2 cloves garlic
- 1 shallot
- Fresh parsley
- Olive oil
- Salt
- Pepper
Instructions
- Rehydrate the dried porcini mushrooms by soaking them in warm water for 20 minutes. Once softened, drain and carefully strain the soaking liquid through a fine-mesh sieve to remove any potential sand or grit. Chop the mushrooms into bite-sized pieces.
- Finely mince the garlic cloves and shallot. Set aside a small handful of fresh parsley, roughly chopped.
- Heat a large skillet over medium heat. Add a generous drizzle of olive oil and sauté the minced shallot until translucent and fragrant, approximately 2-3 minutes.
- Add the minced garlic to the skillet and cook for an additional 30 seconds, being careful not to burn it.
- Introduce the chopped porcini mushrooms to the skillet, stirring to combine with the garlic and shallot. Cook for 5-6 minutes until the mushrooms release their moisture and begin to brown slightly.
- Meanwhile, bring a large pot of salted water to a rolling boil. Add the pappardelle pasta and cook according to package instructions, typically 8-10 minutes, until al dente.
- If the mushroom mixture appears dry, add a small amount of the reserved mushroom soaking liquid to enhance the flavor and prevent sticking.
- Season the mushroom mixture with salt and freshly ground black pepper to taste.
- Drain the pasta, reserving a small cup of pasta water. Transfer the pappardelle directly into the skillet with the mushrooms.
- Toss the pasta with the mushroom sauce, adding a splash of reserved pasta water if needed to create a silky, cohesive sauce.
- Remove from heat and garnish with the freshly chopped parsley. Serve immediately, preferably with a drizzle of high-quality olive oil.
Tips
- Porcini Perfection: When rehydrating dried porcini, never discard the soaking liquid! This golden elixir is packed with intense mushroom flavor and can be used to enhance your sauce.
- Pasta Precision: Always cook pasta al dente - it should have a slight bite. Reserve some pasta water before draining, as its starchy nature helps create a silky, clingy sauce.
- Garlic Wisdom: Add garlic at the right moment to prevent burning. A quick 30-second sauté releases its flavor without turning bitter.
- Seasoning Secret: Layer your salt and pepper throughout cooking, tasting as you go. This builds depth of flavor more effectively than adding all seasoning at once.
- Finishing Flourish: A drizzle of high-quality extra virgin olive oil just before serving can transform your dish from good to extraordinary.
Nutrition Facts
Calories: 503kcal
Carbohydrates: 82g
Protein: 15g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
