Pasta with Parmigiano Cream and Porcini Mushrooms

Pasta with Parmigiano cream and porcini mushrooms is a rich and flavorful dish typical of autumn. Here’s a traditional Italian recipe you can try:

Ingredients

• 320 g of pasta (for example, tagliatelle or pappardelle)
• 200 g of fresh porcini mushrooms
• 100 g of grated Parmigiano
• 200 ml of cooking cream
• 2 cloves of garlic
• Chopped fresh parsley to taste
• Extra virgin olive oil
• Salt and black pepper to taste

Preparation

1. Clean the porcini mushrooms with a damp cloth, avoiding to put them under water so they don’t absorb too much liquid. Cut them into slices or pieces according to your preference.
2. In a pan, heat a stream of extra virgin olive oil with the peeled garlic cloves. When the garlic starts to sizzle, add the porcini mushrooms and sauté them over medium-high heat for a few minutes until they have lost their vegetation water.
3. Add salt and pepper to taste and continue cooking the mushrooms until they are well browned. Once ready, remove the garlic and add the chopped fresh parsley.
4. In a saucepan, heat the cream over low heat and add the grated Parmigiano. Stir until you get a creamy and homogeneous sauce, adjusting with salt and pepper if necessary.
5. In the meantime, cook the pasta in plenty of salted water following the times indicated on the package to achieve the desired doneness.
6. Drain the pasta al dente and transfer it to the pan with the mushrooms. Add the Parmigiano cream and gently stir to combine the ingredients.
7. Serve the pasta hot, garnishing with more grated Parmigiano and a sprinkling of chopped parsley if desired.

Here’s a dish that combines the richness of Parmigiano with the unique and unmistakable flavor of porcini mushrooms. Enjoy your meal!