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Porcini Mushroom Pasta with Panna and Parmigiana

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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 8 ounces Porcini mushrooms sliced
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 clove of garlic minced
  • 1 large shallot minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup heavy cream or 200ml panna
  • 1 pound pasta mafaldine, pappardelle, tagliatelle
  • 1/2 cup freshly grated parmigiana cheese plus more to taste

Instructions
 

  • Bring a large pot of salted water to a boil for cooking the pasta.
  • In a large skillet over medium-high heat melt the butter and olive oil. When the butter foams, add the shallot and garlic and sauté until the garlic is golden and the shallots are soft.
  • Add the porcini mushrooms, mix and sauté for about 5 minutes.
  • Add the salt and pepper and continue to sauté on low while waiting for the pasta to cook.
  • When the pasta has about 5 more minutes left for cooking, add the heavy cream or panna into the mushroom mixture.
  • Mix until the sauce has become well mixed and creamy. If the sauce is too thick you can add a 1/2 of a cup of the pasta water to the sauce to loosen it up a bit.
  • Taste and adjust salt and pepper if necessary. Add the Parmigiana cheese.
  • Drain your pasta, and toss the pasta with the mushroom sauce and mix well.
  • Serve immediately with extra Parmigiana on top!