Pappardelle with Porcini Mushrooms and Pecorino cheese recipe
The pappardelle is a wide and ribbon-like pasta, perfect for capturing the flavors of rich and complex sauces. In this variation, pappardelle comes together with the earthiness of porcini mushrooms and the bold aroma of aged pecorino cheese.
The ingredient to prepare pappardelle with porcini mushrooms and pecorino cheese:
- 300 g of durum wheat pappardelle
- 200 g of porcini mushrooms
- 100 g of grated aged pecorino cheese
- Fresh chopped parsley
- Extra virgin olive oil
- Salt and black pepper to taste
How to prepare pappardelle with porcini mushrooms and pecorino cheese:
Bring to a boil a pot of salted water and cook the pappardelle until you reach the desired consistency. Drain them al dente and keep a cup of cooking water.
In a large pan, heat a little olive oil, add the porcini mushrooms and season with salt and pepper.
Add the pappardelle, cooked, directly into the pan with the mushrooms.
Stir gently to blend the flavors.
Add some cooking water from the pappardelle to create a light, creamy sauce.
Add half the grated pecorino cheese and mix until the cheese melts with the pasta.
Distribute the pappardelle in the serving plates and sprinkle with the remaining pecorino cheese. Add the fresh chopped parsley, for a touch of freshness, and a ground black pepper.
To accompany this dish, a glass of Cirò red wine.
