Serves 1
Directions
- 1Soak porcini in boiling water for 10 minutes, reserve 5 Tbsp soaking liquid, and then finely chop mushrooms.
- 2Bring a pot of salted water to a boil and boil pasta until al dente, reserving 1 3/4 cups pasta water.
- 3In a cold large sauté pan, gently cook olive oil, garlic, red pepper flakes, parsley, and a pinch of salt over medium-low until soft.
- 4Increase heat, add mushrooms, tomato paste, and 50 cracks of black pepper, and cook.
- 5Return pan to medium-high, add 1 1/2 cups pasta water plus porcini liquid, simmer, then stir in Parmesan until melted, followed by cream and drained pasta.
- 6Toss until emulsified, adding more pasta water if needed, and finish with olive oil, Parmesan, and parsley.
Ingredients
- 40 g dried porcini
- salt (optional)
- black pepper
- 1/4 cup olive oil
- 3 garlic clove, finely chopped
- 1/2 tsp red pepper flakes
- 1/2 cup parsley, finely chopped
- 1 1/2 tbsp tomato paste
- 9 oz dried tagliatelle
- 1 1/2 oz parmesan, finely grated
- 3 tbsp heavy cream
Equipment
potsauté pan
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