Prep 40 mins
Cook 10 mins
My dad has always believed in the importance of using real ingredients in the kitchen, no matter what the dish; so if you want high quality taste, use high quality ingredients. Using real butter and real cream is essential to this dish!
- 1 1⁄2 cups of 18% cream
- 150 g butter
- 1 cup chicken stock (or vegetable)
- 3 (250 g) packages fresh pasta
- 1 lb fresh cremini mushroom
- 30 g dried porcini mushrooms
- 1⁄2 small onion
- fresh parsley, grated parmesan cheese
- salt, pepper (in Italian, this would be accompanied by "QB" meaning "quanto basta", "to your taste, "as much as yo)
- • Soak the dried porcini mushrooms in warm water for 30 minutes.
- • Clean and dry the crimini mushrooms. Chop mushrooms into large enough pieces that they can be found in the sauce (avoid chopping them too finely). Place into a bowl.
- • Finely chop a handful of fresh parsley.
- • Gently squeeze water from the porcini mushrooms, and collect 4-5 oz of the resulting mushroom juice; don't use the grit in the bottom of the bowl! (You could also strain with a cheese cloth.).
- • Coarsely chop the soaked porcini mushrooms.
- • Finely chop ½ of a small onion.
- • Put on a big pot of water to boil – add a tablespoon of salt when the water starts simmering.
- • Set the table. Make it look pretty.
- • Melt butter in the pan on medium heat, bringing it to a sizzle.
- • Add onions, frying them until golden in colour – add the mushrooms, and bring the mixture to a high temperature. Allow this to cook for about 8 minutes, stirring regularly.
- • Add 3 pinches of parsley, and the mushroom juice (about 1 cup), chicken stock (1 cup – this could be substituted for vegetable stock, if you prefer), and cream (1 ½ cups).
- • Stir the sauce, and reduce to medium heat.
- • Add pepper to taste (or QB!).
- • Let the sauce simmer for a few minutes once the cream has been added; it may look like a lot of sauce in comparison to the amount of pasta you're using, but the pasta will soak up some of the sauce.
- • Add pasta to boiling water, stir regularly to ensure it doesn't stick (for this quantity of fresh pasta, this takes approximately 5-7 minutes to reach el dente).
- • Strain the pasta and add to sauce in a serving bowl. Garnish pasta with fresh parsley, and add grated parmesan to taste.
- For best results, enjoy with loved ones, and follow with espresso & a delicious homemade dessert. Buon appetito!