Pappardelle With Porcini Mushrooms And Parmesan - cooking recipe

Ingredients

20 g dried porcini mushrooms
400 g pappardelle pasta
2 None onions, finely diced
1 clove garlic, peeled and chopped
25 g Parmesan cheese shavings
35 g pine nuts
100 ml olive oil
450 g porcini mushrooms, cleaned and cut in half if large
100 g smoked bacon or speck slices, cut into cubes
1/2 bunch chives, cut into rings
None None black pepper

Preparation

Soak the dried mushrooms in 3/4 cup warm water for 30 mins. Cook the pasta in boiling salted water according to the package directions. Drain the mushrooms and coarsely chop. With an immersion blender, puree 1/2 of the onions, garlic, mushrooms, pine nuts and Parmesan cheese in a tall container. Stir in 1/3 cup of the oil and season with salt and pepper.
Heat remaining 2 tbsp oil in a large skillet on high heat. Saute the mushrooms for 2 mins. Add the bacon and remaining onions; saute for 3 mins.
Drain the pasta. Add to the mushroom mixture with the dried mushroom pesto; toss to coat well. Serve sprinkled with chives and coarse black pepper.