Dried Porcini Pasta

5 from 12 votes

Two different simple pastas made from dried porcini: a rich creamy version, and a rustic version. Both work with long noodles like spaghetti or tagliatelle.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Lunch, Pasta

Cuisine: Italian

Servings: People

Calories: 817kcal

Author: Alan Bergo

Cost: 10

Equipment

1 Large pasta pot
1 10 inch saute pan or skillet

Ingredients

1.5 oz dried porcini mushrooms or king boletes
2 cup meat stock such as chicken stock, preferably homemade
Kosher salt, to taste
2 oz shallot (1 small) finely diced or minced
2 oz pancetta or bacon cut into tiny cubes or finely chopped
1 large clove garlic finely chopped
1 tbsp unsalted butter
4 tablespoon grated parmesan cheese to taste
1 tbsp cooking oil like light olive oil
5 oz dried pasta such as spaghetti or tagliatelle
1 splash dry white wine

Creamy Porcini Pasta

½ cup heavy cream
1 tbsp chives, sliced or chopped parsley.
1 small handful fresh spinach leaves stems removed

Instructions

Build the Sauce

Have a large pot of lightly salted boiling water to cook the pasta al dente.
Soak the mushrooms in the chicken stock until softened, about 15 minutes.
Swish the mushrooms in the liquid, squeeze dry and remove. Roughly chop the porcini and reserve separate from the soaking liquid.
Heat the pancetta or bacon in the oil in a large, wide sauce pan.
When the fat renders from the pancetta, add the shallot and garlic, cook for 2 minutes, stirring occasionally.
Add the chopped mushrooms, stir, and cook a minute more.
Add the wine to the pan and cook until evaporated.
Add the mushroom stock and reduce by half.

Finishing and Plating

Add the cream, spinach, and hot pasta and bring to a gentle simmer, stirring the noodles gently in the sauce to coat them. Add the butter and cook until the sauce thickens.
Adjust the consistency with splashes of pasta water to help keep it juicy.
Taste the sauce and adjust the seasoning for salt if needed. If your stock was seasoned it may not need salt. Turn the pan off and remove from heat, add the parmesan, stir and serve.

Video

Notes

Variations

The mushrooms can be lightly toasted in 325 F oven for 5-8 minutes or until lightly golden for a slightly different flavor.
Both sauces are good for fresh pasta and can also be used to dress ravioli, too.

Rustic Porcini Ragu

Ingredients

1 large roma tomato, blanched, peeled, seeded and chopped
Pinch of crushed red pepper flakes
3 tablespoon unsalted butter
1 tablespoon sliced mint leaves
½ cup pasta cooking water

Instructions

Follow the directions for the pasta above, but substitute the chopped tomatoes for the cream and omit the spinach.
Add hot pepper and fresh mint leaves at the end of cooking.
You'll need to add a little extra pasta water to help make a pan sauce.

Nutrition