Ingredients
- 500 g Riscossa egg pappardelleelles
- 400 g fresh mushrooms
- 1 clove of garlic
- Extra virgin olive oil
- Chopped parsley
- 150 g thin slices of Parmesan cheese
- Salt, pepper to taste
Preparation
Clean the mushrooms and thinly slice both the caps and the legs. Take a pan that can hold all the pasta. Pour in the oil, add the peeled and crushed garlic cloves.Put the pan on the fire, after a few minutes add the mushrooms and brown them over a high heat for a few minutes. Add salt to the mushrooms and fry for another 10 minutes, adding water if necessary.
Boil the pasta in salted water and strain the pasta al dente, leaving about a tablespoon of cooking water. Add the pasta to the same pan where you fried the mushrooms. Stir well to season the pasta and add a tablespoon of pasta cooking water if necessary.
Sprinkle the pappardelle with chopped parsley and freshly ground or crushed pepper. Stir the pasta once more and add the thin slices of Parmesan as a last step.
