Across Italy · No.91 / 103
Porcini Pasta
Porcini Pasta
Thick porcini slices with an off-heat Parmigiano cream.
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Meet the dish
An Italian seasonal pasta showcasing autumn porcini
Do not soak porcini: scrape soil from the stem and clean with a damp cloth and brush, then slice lengthwise about 5 mm thick. Sauté with garlic and thyme over medium-high heat for six to eight minutes. Add a separate cream of warm milk and 24-month Parmigiano only after the pasta and mushrooms come off the heat.
Pasta shapes to use
- mezze maniche
Key ingredients
- fresh porcini
- 24-month Parmigiano
- milk
- garlic
- thyme
Follow the cooking scenes
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Step 1: Clean without soaking
Scrape the stem and remove dirt with a damp cloth and brush.
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Step 2: Sauté thick slices
Cut lengthwise 5 mm thick and cook with garlic and thyme for six to eight minutes.
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Step 3: Make the cheese cream
Warm milk and melt in Parmigiano and pepper over low heat.
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Step 4: Combine off the heat
Toss pasta with mushrooms, turn off the heat, then mix in the cheese cream.
What to watch for
- Clean only the surface; soaking porcini weakens their aroma.
- Do not boil the cheese cream or it may split.
What sets it apart
Rather than a mixed-mushroom sauce, this keeps fresh porcini in thick slices and makes the Parmigiano cream separately.