Pappardelle with Wild Mushrooms, Pancetta, and Cherry Tomatoes
17/11/2023Here is the recipe for pappardelle with wild mushrooms (namely wild champignons), pancetta, and cherry tomatoes, a rustic and flavorful variation that combines the taste of the earth with the freshness of vegetables.
Ingredients
- 250 g of pappardelle (preferably egg-based)
- 150 g of wild mushrooms (or wild champignons)
- 100 g of diced pancetta
- 200 g of cherry tomatoes
- 1 clove of garlic
- Extra virgin olive oil
- Salt and pepper to taste
- A bunch of chopped parsley
- Optionally grated Pecorino Romano or other cheese to taste for serving
Preparation
- Clean the wild mushrooms by gently brushing them to remove any residual soil and cut them into medium-sized pieces if necessary.
- Wash the cherry tomatoes and cut them in half.
- Bring a pot of water to a boil for the pappardelle.
- Meanwhile, in a large pan, sauté the chopped garlic in a drizzle of extra virgin olive oil. Add the pancetta cubes and brown them until crispy.
- Remove the garlic if you prefer, then add the wild mushrooms to the pan with the pancetta and cook until they soften, about 5 minutes.
- Add the halved cherry tomatoes to the pan, season with salt and pepper to your liking. Cook over medium heat for another 5 minutes, until the tomatoes are slightly wilted.
- Meanwhile, cook the pappardelle in boiling salted water following the package instructions so that they are ‘al dente’.
- Drain the pappardelle saving some of the cooking water and transfer them to the pan with the sauce.
- Stir everything together, adding some of the cooking water to emulsify if necessary, and let it flavor for a minute.
- Plate and sprinkle with fresh chopped parsley, and possibly some grated cheese if desired.
Curiosity
Pappardelle is a pasta typical of Tuscan cuisine, often served with robust meat or mushroom sauces. Pairing pappardelle with wild mushrooms is therefore a tribute to Tuscan tradition while also introducing an element of freshness and lightness with the cherry tomatoes.
