- Prep Time: 10 minutes
- Cook Time: 15 minutes
Pappardelle ai porcini
Tidbits...The irresistable aroma of porcini mushrooms and speck sauteed in hot oil will fill your kitchen. Not to worry, you won't have to wait long to enjoy those delicious wide ribbons of pappardelle and grated parmesan. Quick and easy to make!
Ingredients
- Pappardelle Egg Pasta - 250 g
- Dried porcini mushrooms - 50 g
- Speck - 1 slice cut in slivers
- Garlic - 1 clove
- Extra Virgin Olive Oil - 5 T
- Parmesan - 1/2 cup
- White wine - 1 cup
- White pepper - 1 tsp.
Instructions
- Soak dried porcini in warm water for 20 minutes.
- In a large skillet put garlic clove in olive oil until golden, then remove.
- Drain mushrooms, reserve liquid and filter. Add porcini and speck to oil stir until well coated.
- Add white wine and cook on high until wine evaporates. Add filtered water and cook another 10 minutes.
- Cook Pappardelle in lightly salted water, drain and add to mushroom mixture when still al dente.
- Cook 5 minutes to combine flavors. Grate fresh parmesan, and white pepper overtop.
