Porcini pasta
recipe
Ingredients · Servings 4
- 40 dkg Spaghetti
- 40 dkg Porcini mushrooms
- 4 cloves Garlic
- 5 tbsp Olive oil
- 1/4 bunch Parsley
- 1 tsp ground rosemary
- 1/2 tsp dried chili
- Only
- Breast
- Grated zest of 1 lemon
- grated parmesan cheese
Method · 25 min
- To prepare the porcini pasta, clean the porcini mushrooms and then cut them into thinner slices.
- Cook the spaghetti in plenty of salted water until al dente. Before draining, set aside a few tablespoons of the cooking water.
- Heat the olive oil in a large frying pan. Add the sliced porcini mushrooms and fry over high heat until golden brown, 4-5 minutes. Do not stir constantly, let them brown nicely.
- Add the thinly sliced garlic, ground rosemary and chili flakes (if you like it spicier). Sauté for another 1-2 minutes, until the garlic is fragrant but not browned.
- Add the drained spaghetti to the porcini mushrooms and toss well. Add 3-4 tablespoons of the pasta cooking water and toss over high heat for another minute. This will ensure the olive oil coats the pasta nicely, but won't create a heavy sauce.
- Season with salt and freshly ground black pepper, then add the parsley and grated lemon zest.
- Serve immediately, drizzle a little good quality olive oil on top and sprinkle with freshly grated Parmesan cheese if desired.
Preparation
- To prepare the porcini pasta, clean the porcini mushrooms and then cut them into thinner slices.
- Cook the spaghetti in plenty of salted water until al dente. Before draining, set aside a few tablespoons of the cooking water.
- Heat the olive oil in a large frying pan. Add the sliced porcini mushrooms and fry over high heat until golden brown, 4-5 minutes. Do not stir constantly, let them brown nicely.
- Add the thinly sliced garlic, ground rosemary and chili flakes (if you like it spicier). Sauté for another 1-2 minutes, until the garlic is fragrant but not browned.
- Add the drained spaghetti to the porcini mushrooms and toss well. Add 3-4 tablespoons of the pasta cooking water and toss over high heat for another minute. This will ensure the olive oil coats the pasta nicely, but won't create a heavy sauce.
- Season with salt and freshly ground black pepper, then add the parsley and grated lemon zest.
- Serve immediately, drizzle a little good quality olive oil on top and sprinkle with freshly grated Parmesan cheese if desired.
