Pasta al Parmigiano con Funghi Porcini
Introducing Pasta al Parmigiano con Funghi Porcini, a rich recipe that combines Parmigiano Reggiano and prized porcini mushrooms. This recipe hails from the enchanting region of Emilia-Romagna in Northern Italy, where Parmigiano Reggiano cheese originates.
The porcini mushrooms, sautéed with garlic and chili pepper, are enriched with white wine and a splash of cream to create a velvety sauce. Garnished with fresh parsley and grated Parmigiano Reggiano, Pasta al Parmigiano con Funghi Porcini brings the essence of Emilia-Romagna to your table.
First, make the pasta dough by mixing the eggs with the flour, pinch of salt, and the olive oil and white wine. Mix together then knead to form a smooth and elastic dough. Add a little bit of water if needed. Cover and set aside to rest for 30 minutes.
Divide the dough in half and mix grated Parmigiano with half of the dough. Roll out the pasta dough, using a rolling pin or pasta machine into sheets. Pass one sheet of plain together with one sheet of Parmigiano through the pasta machine to combine. Slice into long strips, like Tagliatelle.
Cook the Tagliatelle in boiling salted water for 2-3 minutes until al dente, to taste
Meanwhile, prepare the sauce in a large pan. Heat the olive oil, chili pepper and garlic until blonded. Add the sliced porcini and sauté together. Pour white wine over and allow to evaporate. Bathe with a little pasta water and a handful of fresh chopped parsley. If desired, add a splash of cream and stir continuously to keep the cream from separating. Add the cooked pasta and toss together over high heat for a moment before serving.
Serve hot with a garnish of fresh chopped parsley and grated Parmigiano Reggiano cheese if desired.