Ingredients Jump to Instructions ↓

  1. 1 oz. (two small packages) dried porcini mushrooms

  2. 1/2 cup dry white wine

  3. 4 oz. pancetta, finely diced

  4. 2 tbs. unsalted butter

  5. 2 lb. assorted mushrooms (Portobello, Crimini, common white…), thinly sliced

  6. 2 shallots, peeled and finely diced

  7. 4 sprigs fresh thyme, leaves only Salt and freshly ground black pepper

  8. 1/2 cup heavy cream

  9. 1 lb. long pasta (spaghetti or linguine)

  10. 4 tbs. flat leaf italian parsley, finely chopped

Instructions Jump to Ingredients ↑

  1. : Combine the dried porcini and the wine in a cup or small bowl and soak for thirty minutes. Fill a large pot with four to six quarts of water and bring to a boil. Heat a large saute pan to medium-high and add the diced pancetta. Saute until it renders some fat and becomes slightly crisp. Lower the heat if it seems too high. Add the butter and allow it to melt. When the bubbles have subsided, add the fresh mushrooms. Saute the mushrooms until they have given up their juices and the juices have all but evaporated. In the meantime, when the pasta water boils, add the pasta to the water. Stir to be sure the strands are submerged and separated. Raise the heat to high and add the porcini and wine, being careful at the bottom of the cup that no sand that might have come from the porcini, gets into the sauce. Add the shallots and thyme and saute, stirring frequently, until the wine has nearly evaporated. Taste for salt and pepper and add to your taste. Add the cream and allow it to boil until it has reduced and thickened. Remove from the heat. When the pasta is cooked to the al dente state, drain in a collander and either pour it onto a platter, or divide it among four dishes. Either pour all of the mushroom sauce over the pasta in the platter, or spoon one fourth over each of the dishes. Garnish with the chopped parsley and serve immediately.


Send feedback