Yields
6 servings
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ingredients
4
large porcini mushrooms (or galluzzi from Rome)
1
medium onion
2
clove garlic, halved
4
Tbsp extra-virgin olive oil (60 millilitres)
Salt
Freshly ground black pepper
1
cup Vernaccia (or any white dry) wine
1
lb(s) fresh pappardelle pasta (450 grams)
Freshly grated grana padano
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directions
Step 1
Preparation time is 30 minutes.
Step 2
Finely mince together mushrooms, onion and garlic. Sauté in 2 tablespoons of olive oil, until soft, and season with salt and pepper. Add 1/3 cup of Vernaccia to the pan, and simmer until the sauce is reduced by half.
Step 3
Cook the pasta in plenty of salted, boiling water, until al dente. Strain the water from the pasta, reserving one cup. Toss the pasta in the porcini sauce, gradually stirring and add liberal amounts of Parmesan cheese. Divide the pasta onto 2 plates.
Step 4
Arrange the garnish on top of the pasta, drizzle the oil over it, and sprinkle liberally with more grated Parmesan cheese.