Pappardelle Pasta with Porcini Mushrooms Recipe
Ingredients
- Pappardelle Fresh Eggs Pasta
- Fresh or Frozen Porcini Mushrooms
- Garlic
- Parsley
- EVOO
- White Wine
- Salt and Pepper
- Grated Parmesan Cheese
Directions
- Boil the water and cook the pasta.
- Gently pan fry the garlic with extra virgin olive oil, then add the parsley and the porcini mushrooms, then white wine, salt and pepper.
- Drain the pasta and add it to the sauce, whisking in with parmesan cheese.
- Serve immediately
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 33g | |
| Calories 29 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 45mg | 1% |
| Total Carbs 1.73g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.27g | 0% |
| Protein 0.21g | 0% |
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Reviews
February 14, 2011
Love this and order it in Italy all the time, but love it with fresh Porcini.I've cooked/tasted this recipe!
Comments
August 31, 2009This looks like a wonderful recipe Gaetano. And thanks for translating into Italian & English. It's hard to figure out what quantities of mushrooms, garlic, parsley, evoo, etc. to use. If you add quantities, I'll definitely give it a try!
