Pappardelle with Porcini Mushrooms and Cream

Method

1. Clean and prepare the porcini mushrooms: slice the caps into thick slices and cut the stems into small pieces.
2. Crush a garlic clove (skin on) and add it to a pan with extra virgin olive oil. Fry until golden, then remove and discard the garlic.
3. Add the porcini mushrooms to the pan. Cook on high heat initially, then reduce to low heat. Season with salt, chopped parsley, and pepper. Cook until the mushrooms release their water.
4. Cover the pan and continue cooking on very low heat for 10-13 minutes, allowing the condensation to baste the mushrooms until they reattach to the pan.
5. Add a knob of butter (about 25 g) and stir until melted.
6. Pour in the fresh cream (250 ml) and cook for another 4-5 minutes on low heat, stirring occasionally, until the cream thickens and turns a hazelnut color. Adjust salt and pepper if needed.
7. Meanwhile, cook the pappardelle in salted boiling water until al dente.
8. Drain the pasta and transfer it to the pan with the mushroom cream. Toss to combine.
9. Remove from heat, add grated Grana Padano cheese and chopped parsley. Toss well.
10. Serve immediately with extra grated Grana Padano and a sprinkle of black pepper.