Perfect Pasta with Porcini
A quick and easy sensational pasta recipe sizzled with deliciousness of porcini with garlic, egg pasta and cream. This recipe yields 2 to 3 servings.
Pasta with Porcini
Ingredients
- 225 g fresh or dried egg pasta, such as tagliatelle or pappardelle
- 225g porcini, thinly sliced
- 2-3 tbsp finely chopped flat leaf parsley
- 1 bay leaf
- 150ml whipping cream
- 1 clove garlic
- extra virgin olive oil
- knob of butter
- black pepper
Directions
- First, bring a large pot of salted water to the boil, and then add the pasta and cook according to the packet instructions until ‘al dente’.
- Meanwhile, heat a film of olive oil in a large heavy-based frying pan, and then Add the garlic clove and bay leaf, and fry briefly over medium heat until the garlic just starts to brown. Remove from the pan.
- Next, Throw in the porcini, and fry quickly over medium-high heat, tossing and turning until they are just tender and have released their juices, and then, season with salt and a good grinding of black pepper.
- After that, add the cream and butter, and stir until bubbling.
- Drain the pasta and add to the pan.
- Lastly, sprinkle with a dusting of parsley.
- Perfect Pasta with Porcini is ready to serve!
ENJOY!
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