Fresh Pappardelle Ai Porcini
ready in 1 hr 10 min.
- ½ cup
dried Porcini mushroom
- 1 cup
- 16 ounces
dried or fresh Pappardelle noodles
- 2 tablespoons
onion (peeled and chopped)
- 0.333 cup
- 2 cloves
coarse salt (to taste)
freshly ground Black pepper (to taste)
- ¼ cup
fresh Basil leaves (finely chopped)
- 1 cup
Parmigiano Reggiano cheese (finely grated)
- 1 bunch
fresh flat-leaf parsley (for garnish)
Soak porcini in hot water until soft, approximately 30 minutes. With a slotted spoon, lift out porcini, squeezing excess liquid back into the bowl, dry and cut into pieces. Strain soaking liquid and reserve.
Cook pappardelle in a pot of salted boiling water according to package instructions or until al dente,
While the pasta is cooking heat the oil in a skillet over medium-high heat. Add the onion and pancetta; saute, stirring frequently until onions are translucent and pancetta is brown, about 4 to 6 minutes. Add garlic and saute for 30 seconds longer or until fragrant. Stir in porcini and reserved liquid, and bring to a boil, until most of the liquid has been reduced, about 4 to 5 minutes.
Season with salt and pepper. Add the chopped basil and the Parmigiano-Reggiano and mix well to coat.
Divide between plates. Serve immediately. Garnish with fresh parsley.