Pappardelle with Porcini and Truffle Sauce

By contessawannabe

Ingredients

• 3/4 ounce dried porcini mushrooms
• 4 tablespoons butter
• 8 ounces papperdelle or tagliatelle pasta
• 2-4 teaspons white truffle oil
• 1/2 cup heavy cream
• 1/4 cup parmigiano-reggiano (or to taste)
• italian parsely for garnish

Details

Servings 3

Preparation

Step 1

Rehydrate porcini mushrooms in a bowl of boiling water for 20-30 minutes.
Boil salted water for the pasta.
Melt 2 tablespoons of butter in a 3-4 quart saucepan. Strain re-hydrated porcini mushrooms through a coffee filter and reserve strained broth. Rinse porcinis to remove any dirt and add to pann with butter and 2-3 tablespoons of mushroom broth. simmer slowly to soften mushrooms - about 10 minutes - add more broth if needed. (Fresh mushrooms can also be used)

Cook pasta in boiling salted water to al dente, drain and add to mushrooms. Stir in truffle oil, remaining butter, cream and cheese. Toss to combine, splashing with pasta cooking water as needed. Taste and adjust, garnish.