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Dried Porcini Pasta

Recipe from Alan Bergo, the Forager Chef.
For detailed, step-by-step instructions, check out the original recipe for Porcini Pasta.

Servings: 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30minutes

Ingredients

  • 1.5 ounces dried porcini mushrooms    
  • 2 cups meat stock, such as chicken stock, preferably homemade    
  • Salt, to taste    
  • 1 small shallot, finely diced or minced    
  • 2 ounces pancetta or bacon, cut into small cubes or finely chopped    
  • 1 clove garlic, finely chopped    
  • 1 tablespoon unsalted butter    
  • 4 tablespoons Parmesan cheese, grated    
  • 1 tablespoon cooking oil, like light olive oil    
  • 5 ounces dried pasta, like spaghetti or tagliatelle    
  • 1 splash dry white wine    
  • ½ cup heavy cream    
  • 1 tablespoon chives or parsley, chopped    
  • 1 handful fresh spinach, leaves/ stems removed    

Instructions

  1. Bring a large pot of lightly salted water to boil.

  2. Soak the mushrooms in the stock until softened, around 15 minutes.

  3. Remove the porcinis from the stock, squeeze them to dry, and reserve the soaking liquid. Roughly chop the mushrooms.

  4. Cook the pasta until al dente, reserving some cooking water before draining.

  5. Meanwhile, in a large and wide pan, heat the pancetta/ bacon in the oil.

  6. Add shallot and garlic. Cook for 2 minutes, stirring occasionally.

  7. Add the chopped porcinis and stir. Cook for another minute.

  8. Add wine and cook until evaporated.

  9. Add reserved stock/ mushroom soaking liquid. Cook until reduced by half.

  10. Add cream, spinach, and pasta. Bring to a gentle simmer and gently stir noodles to coat them in the sauce. Add butter and cook until the sauce thickens.

  11. Add pasta water as needed to adjust the consistency.

  12. Salt to taste and remove from heat. Stir in the parmesan and serve.

    Photo courtesy of Alan Bergo.

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