Mushroom pappardelle

Name: Mushroom pappardelle
Prep time: 15 min
Total time: 15 min
Yield: 4 people
Cuisine: Italian
Ingredients: 500 g pappardelle; 2 tbsp olive oil; 10 cloves garlic; 500 g white mushrooms; 250 ml cream; 80 g pecorino romano; 1 handful parsley; to taste salt; to taste black pepper

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Wide ribbons of pasta with garlic, mushrooms, cream and pecorino make a fast supper that still feels generous and full-bodied.

Serves: 4 people

Preparation time: 15 min

Ingredients

pappardelle – 500 g
olive oil – 2 tbsp
garlic – 10 cloves
white mushrooms – 500 g
cream – 250 ml
pecorino romano – 80 g
parsley – 1 handful
salt – to taste
black pepper – to taste

Method

STEP 1
Cook the pappardelle in salted boiling water until tender but still with bite.
STEP 2
Slice the garlic and mushrooms. Heat the olive oil in a large pan and cook the garlic briefly until fragrant.
STEP 3
Add the mushrooms and fry over fairly high heat until they release their moisture and start to colour.
STEP 4
Pour in the cream, season lightly and let the sauce bubble for a minute so it thickens a little.
STEP 5
Drain the pasta, keeping a little cooking water aside, then toss the pappardelle through the mushrooms with most of the pecorino.
STEP 6
Loosen with a splash of pasta water if needed, finish with parsley, the remaining pecorino and black pepper, then serve straight away.