Prosciutto and porcini pappardelle
How to make prosciutto and porcini pappardelle recipe
Serves 4
Preparation time 10 minutes, Cooking time about 10 minutes
Ingredients:
400 g (13 oz) fresh or dried pappardelle
2 tablespoons olive oil
1 garlic clove, crushed
250 g (8 oz) fresh porcini mushrooms, sliced
250 g (8 oz) prosciutto slices
150 ml (¼ pint) whipping cream
handful of parsley, chopped
75 g (3 oz) Parmesan cheese, grated
salt and pepper
Method:
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.
Meanwhile, heat the oil in a large saucepan over a medium heat, add the garlic and porcini and cook, stirring frequently, for 4 minutes. Cut the prosciutto into strips, trying to keep them separate.
Add to the porcini mixture with the cream and parsley and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 1 minute.
Drain the pasta, add to the sauce and toss well. Scatter with the Parmesan, toss well and serve immediately.
For spaghetti with dried porcini & pine nuts, soak 125 g (4 oz) dried porcini in enough hot water to cover them for 15 minutes to rehydrate them. Drain, reserving the water, and pat dry with kitchen paper.
Cook 400 g (13 oz) dried spaghetti as above. Meanwhile, fry the porcini as above, then add the reserved soaking water to the pan and boil until the liquid has almost evaporated. Stir in the prosciutto and cream as above.
Briefly toast 2 tablespoons pine nuts in a frying pan and add to the sauce. Drain the pasta, add to the sauce and toss well. Serve immediately.
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