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Fresh Porcini Aglio e Olio Short Pasta
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Wash the fresh porcini and first cut them in half to check the inside. Check for insects and confirm the mushrooms are fresh.
Ingredients for this step
Fresh porcini mushrooms
70 g
7:00
~5 min
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Ingredients
1
Wash the fresh porcini and first cut them in half to check the inside. Check for insects and confirm the mushrooms are fresh.
Fresh porcini mushrooms 70 g
7:00
~5 min
2
Put olive oil and butter in a frying pan, add the garlic and porcini, and sauté. You can sauté with olive oil alone, but adding the flavor of butter makes it richer.
7:44
~5 min
3
As you sauté, the flavorful bits will begin to lightly catch on the bottom of the pan; at that point, add the finely chopped onion.
8:35
~2 min
4
Around this point, lower the heat to very low. Once the bits are sticking to the bottom of the pan and it seems it would burn if you went any further, turn off the heat.
8:43
~2 min
5
Let it rest for about a minute with the heat off. The moisture from the porcini and onion steams it, and the flavorful bits stuck to the bottom of the pan scrape off easily, so work them back into the sauce.
8:54
~1 min
6
Around this point, add the speck. Keep the heat off; it's enough for the residual heat to just start lightly melting the fat. The sauce is now complete.
9:08
~1 min
7
Once the sauce is ready, boil the pasta. This time, instead of fresh long pasta, use short pasta (pasta corta) as recommended by the market's cheese shop.
9:19
~10 min
8
Add the boiled pasta to the sauce, then add cheese and toss everything together well.
9:59
~2 min
9
Plate, and finish by scattering Parmigiano-Reggiano and fresh speck over the top.
10:02
~2 min
10
For the side salad, combine the salad mix with Parmigiano-Reggiano and thinly sliced fresh porcini, served raw.
10:17
~3 min
1
Step 1
Wash the fresh porcini and first cut them in half to check the inside. Check for insects and confirm the mushrooms are fresh.
Fresh porcini mushrooms
70 g
2
Step 2
Put olive oil and butter in a frying pan, add the garlic and porcini, and sauté. You can sauté with olive oil alone, but adding the flavor of butter makes it richer.
Fresh porcini mushrooms
70 g
Garlic
1 clove
Olive oil
20 g
Butter
10 g
3
Step 3
As you sauté, the flavorful bits will begin to lightly catch on the bottom of the pan; at that point, add the finely chopped onion.
Fresh porcini mushrooms
70 g
Onion
to taste
5
Step 5
Let it rest for about a minute with the heat off. The moisture from the porcini and onion steams it, and the flavorful bits stuck to the bottom of the pan scrape off easily, so work them back into the sauce.
Fresh porcini mushrooms
70 g
Onion
to taste
6
Step 6
Around this point, add the speck. Keep the heat off; it's enough for the residual heat to just start lightly melting the fat. The sauce is now complete.
Speck (smoked cured ham)
to taste
7
Step 7
Once the sauce is ready, boil the pasta. This time, instead of fresh long pasta, use short pasta (pasta corta) as recommended by the market's cheese shop.
Short pasta (Vesuvio)
100 g
Salt
to taste
8
Step 8
Add the boiled pasta to the sauce, then add cheese and toss everything together well.
Short pasta (Vesuvio)
100 g
Parmigiano-Reggiano
to taste
9
Step 9
Plate, and finish by scattering Parmigiano-Reggiano and fresh speck over the top.
Speck (smoked cured ham)
to taste
Parmigiano-Reggiano
to taste
10
Step 10
For the side salad, combine the salad mix with Parmigiano-Reggiano and thinly sliced fresh porcini, served raw.
Fresh porcini mushrooms
70 g
Parmigiano-Reggiano
to taste
Salad mix (radicchio, etc.)
to taste
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