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pappardelle pasta recipe with mushrooms and leeks

Pappardelle Pasta with Porcini Mushrooms & Leek

This pasta recipe is one of the most delicious I have ever made. It combines the best wild mushrooms with the sweetness of the leek and the bold flavor of the prosciutto.
4.67 from 6 votes
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Course: Pasta
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 988kcal
Author: Guido Pedrelli

Ingredients

  • 1 pound Pappardelle pasta fresh
  • 2 leeks Large. White and light green parts, cut lengthwise (thoroughly washed)
  • 1 cup dried porcini mushrooms soaked in hot water
  • 4 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves minced
  • 1 teaspoon fresh thyme leaves
  • 1 cup dry white wine
  • Salt and pepper to taste
  • 2 cups porcini stock the water from the soaked porcini
  • 4 slices prosciutto cut lengthwise
  • 1 cup Parmigiano Reggiano freshly grated plus extra for serving
  • Toasted Breadcrumbs
  • 1 cup plain breadcrumbs
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove minced
  • 1/2 cup fresh Italian parsley finely chopped

Instructions

For Porcini Stock

  • In a small saucepan, add 2 cups of water and bring to a boil.
  • Add the dried porcini, turn the heat off, cover with a lid and let soak for 10 minutes.
  • Remove the porcini with a slotted spoon, transfer onto a plate and set aside.
  • Filter the porcini water by passing it through a fine sieve lined with cheesecloth or a paper towel, into a clean bowl.
  • Set aside.

For the Breadcrumbs

  • In a medium-sized skillet, heat the olive oil with the garlic over medium heat for 2 minutes.
  • Add the breadcrumbs and toast, stirring continuously until they turn medium brown.
  • Discard the garlic and set bread crumbs aside to cool.
  • Add the freshly chopped parsley and set aside.

For the Sauce

  • Slice the leeks in half then lengthwise into 1/8 inch slices.
  • In 12” sauté pan, heat butter and olive oil over medium heat until the butter melts.
  • Add the garlic, thyme and leeks and stir continuously until the leeks soften.
  • Add the porcini mushrooms and stir to combine.
  • Add the withe wine, salt and pepper to taste and cook until the wine evaporates.
  • Add the porcini stock, cover, lower the heat and cook for 15 to 20 minutes or until the liquid is absorbed. Stir in the Parmigiano Reggiano, cover and set aside.
  • Bring a large pot of generously salted water to a boil.
  • Add the fresh pappardelle and cook for 3 minutes. If using dried pappardelle, follow the instructions on the package and cook to al dente.
  • Warm the porcini and leek sauce to medium heat.
  • Drain the pasta, reserving 1 cup of the pasta water. Transfer the pasta to the sauce and if necessary, add some of the pasta water to make a silky consistency.
  • Transfer to a serving platter, sprinkle with the toasted breadcrumbs, add the prosciutto strips and serve immediately with extra Parmigiano-Reggiano and breadcrumbs on the side.
Serving: 120g | Calories: 988kcal | Carbohydrates: 120g | Protein: 30g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 52mg | Sodium: 776mg | Potassium: 625mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1942IU | Vitamin C: 17mg | Calcium: 419mg | Iron: 5mg
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