This porcini pasta dish uses fresh mushrooms and is a great way to get a taste of Fall into your meal rotation. (Recipe Credit: Marc Matsumoto of Fresh Tastes.
- 6 cups water
- 1 1/2 teaspoons salt
- 150 grams spaghetti
- 1 tablespoon olive oil
- 180 grams fresh porcini mushrooms (cleaned and sliced)
- 2 tablespoons unsalted butter
- 30 grams Parmigiano-Reggiano
- Bring the water and salt to a boil and then add the spaghetti. Boil the spaghetti until it is just shy of al dente (about 7 minutes).
- While the pasta is boiling, add the olive oil and porcini mushrooms to a frying pan and saute over medium-high heat until browned around the edges and cooked through. Transfer the porcinis to a clean bowl and set aside.
- When the pasta is done, pour 1/4 cup of the boiling liquid into the pan that you sauteed the mushrooms in and then drain the pasta.
- Add the butter to the pan with the pasta water and whisk together to emulsify over medium-high heat.
- Add the pasta and toss to coat. Turn off the heat, add the cheese a bit at a time until it's fully incorporated into a creamy sauce.
- Return the sauteed porcinis to the pan and toss to distribute evenly.