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Fresh Pappardelle ai Porcini
(0 votes)
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 1 hr 10 mins
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Ingredients
for
4
- Ingredients
- ½ cup dried Porcini mushroom
- 1 cup warm water
- 16 ozs dried or fresh Pappardelle noodles
- 2 Tbsps olive oil
- 1 onion (peeled and chopped)
- 0.333 cup Pancetta (chopped)
- 2 cloves garlic cloves (minced)
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
- ¼ cup fresh Basil (finely chopped)
- 1 cup Parmigiano Reggiano (finely grated)
- 1 bunch fresh parsley (for garnish)
Preparation steps
1.
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.
2.
Cook pappardelle in a pot of salted boiling water according to package instructions or until al dente,
3.
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.
4.
Season with salt and pepper. Add the chopped basil and the Parmigiano-Reggiano and mix well to coat.
5.
Divide between plates. Serve immediately. Garnish with fresh parsley.
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