The pappardelle with porcini cream is a dish with a unique and superb flavor, creamy and refined that will amaze anyone who tastes it! A simple recipe with an overwhelming aroma, the preparation is based on béchamel sauce with added Parmesan and previously cooked porcini mushrooms, in my case they are dried mushrooms, but you can also use fresh ones. This sauce can be used to fill stuffed pastas like crepes, cannelloni, shells, etc., or to spread on canapés, rustic snacks, sandwiches, and more. A main course that you can prepare on special occasions and that will impress your guests. Now all that’s left is to prepare and enjoy it!!
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.6 oz porcini cream
- 1.1 lbs pappardelle
- salt for the cooking water
Steps
First, prepare the porcini cream following the link you find in the ingredients. Bring a pot of water to boil where you will cook the pappardelle, adding some salt.
When the water starts to boil, add the pappardelle and salt. In a pan or wok, put the porcini cream and a ladle of cooking water, turn on low heat and slightly dilute the cream. Drain the pappardelle 3 minutes before the end of cooking (keeping the cooking water) and add them to the cream.
Mix well, add another half ladle of cooking water, it should be creamy but not liquid. Taste for doneness and turn off the heat.
The pappardelle with porcini cream is ready!! Serve and enjoy them hot.
Storage
The pappardelle with porcini cream should be enjoyed as soon as it’s ready.
