Tagliatelle panna e porcini
Creamy mushroom pasta sauce is a classic. So much so that several Italian regions claim it as their signature dish. I have seen it listed as a specialty from Veneto, Emilia-Romagna and Toscany and the cream confirms that it originates in the dairy part of Italy. There are also small variations. Some like to add pancetta or ham to their creamy mushroom pasta sauce. Others go for all kinds of edible mushrooms and not just porcini. And then there are those who prefer it ‘paglia e fieno’ – straw and hay – with a mixture of green and yellow tagliatelle.
It is basically the same dish and the creamy mushroom pasta sauce always turns out rich and good in the end.
250 g porcini or fresh white mushrooms
100 g cured ham (pancetta or prosciutto crudo)
½ lemon (juice)
250 ml double cream
1 dl vegetable stock
1 clove of garlic
Butter, salt, pepper,
Clean the mushrooms and cut off the bottoms.
Slice ham and mushrooms
Sprinkle the sliced mushrooms with lemon juice to prevent them from turning brown.
Fry the mushrooms in butter until the liquid evaporates.
Turn down the heat and let the mushrooms simmer with the sliced ham.
Use a different frying pan to fry the peeled and sliced garlic in butter. Make sure it doesn’t burn.
Pour cream and vegetable stock over the garlic and cook the sauce until thick and creamy
Balance the creamy sauce with salt, pepper and lemon juice before pouring it over mushrooms and ham.
Serve creamy mushroom pasta sauce with tagliatelle or fettuccine pasta.
Other great pasta sauces