Porcini and bacon pappardelle
Expand your pasta menu with this scrumptious porcini and bacon pappardelle. So juicy and magical you’ll want it every night.
Ingredients · Servings 6 - 8
- PASTA
- 500g “00” flour
- 1 tsp porcini mushroom powder (available at speciality delis and sagrafoods.com)
- ½ tsp salt
- 12 egg yolks
- 3 whole eggs
- 1 tbsp olive oil
- PORCINI AND BACON CREAM
- 2 tbsp dried porcini mushrooms/porcini powder
- 500ml (2 cups) chicken stock, boiling
- 1 tbsp olive oil
- 2 tbsp butter
- 200g bacon, diced
- 200g fresh porcini, diced
- 1 onion, peeled and diced
- 2 garlic cloves, peeled and chopped
- 5ml (1 tsp) fresh thyme, chopped
- 250ml (1 cup) fresh cream
- 100g Parmesan, grated + extra, to serve
Method · P
- For the pasta, place all of the dry ingredients in a blender. Whisk the eggs and olive oil together in a separate bowl. Add a third of the egg mixture to the blender while blitzing.
- After 10 seconds, add ½ of the remaining egg mixture. Blitz, 20 seconds, and add the remaining mixture. Blitz until the dough forms into a ball, remove from blender and knead, 2 minutes.
- Wrap the pasta in cling film and leave to rest, 30 minutes. Roll out thinly, cut into pappardelle and blanch in a large pot of salted water, about 3 minutes.
- For the sauce, pour the hot stock over the dried porcini or porcini powder in a jug, leave to infuse, 10 minutes, and strain through a sieve.
- Heat a large pot over medium heat, add the olive oil and butter, and allow to turn golden, about 3 minutes. Add the bacon and colour lightly, add the fresh porcini mushrooms and cook until fragrant, about 10 minutes.
- Reduce the heat to low and add the onion, garlic and thyme, and sauté until soft, 10 minutes. Add the mushroom stock and cook until reduced by ¾. Add the fresh cream and simmer gently until it thickens slightly.
- Add the blanched pasta and the Parmesan, and serve immediately, sprinkled with a little extra Parmesan.
