- Salt and Pepper
- 1 pound pappardelle or fettuccine
- 1 quart vegetable or chicken stock
- 1 ounce dried porcini mushrooms
- 4 tablespoons butter
- 4 large shallots, chopped
- 1 cup packed flat-leaf parsley, finely chopped
- 1 cup dry white wine
- A wedge of Pecorino Romano cheese, for grating at the table
Bring a large pot of water to a boil. Salt it, add the pasta and cook to al dente. Drain.
While the pasta is working, in a saucepan, simmer the vegetable stock and porcinis until the mushrooms have softened, 15 minutes.
In a medium saucepan, melt the butter over medium heat. Stir in the shallots and season with salt and pepper. Cook, stirring frequently, until softened, 7-8 minutes. Add the wine and reduce heat to low.
Remove the mushrooms from the stock and finely chop. Add them to the parsley-shallot mixture. Ladle in the stock, leaving some behind to avoid the grit at the bottom of the saucepan.
Toss the pasta with the porcini sauce and parsley. Serve with a little grated Pecorino Romano on top.