Pappardelle with mushrooms and mascarpone cheese

I don’t have much to say about the recipe that follows, I don’t remember a particular anecdote or maybe I prefer not to remember it because it is linked to a person I don’t have a good memory of, indeed perhaps the only good thing was this dish.

Ingredients for 4 people

300 grams of pappardelle

Extra virgin olive oil

1 clove of garlic

½ kg of frozen mixed mushrooms

200 grams of mascarpone

2 egg yolks

Chopped parsley

Salt and pepper

Always put the famous pot on the stove with plenty of water and bring to a boil. In the meantime, when it reaches the temperature, prepare the sauce. In a pan, heat 3 tablespoons of oil and add ½ clove of minced garlic. Add the still frozen mushrooms and cook them, add salt and pepper, do not worry if at some point the pot will be full of water because it will evaporate leaving all the flavor of the mushrooms (I avoid defrosting them first to prevent them from losing all their flavor) . While the mushrooms are cooking, prepare the mascarpone cream: put the mascarpone and the two egg yolks in a bowl and mix, add a little salt and pepper and set aside. If it’s too hot, keep it in the fridge until ready to use it. Drop the pasta and as soon as it is ready, pour it and I always recommend that you keep the glass of cooking water (I will remind you endlessly, you will have the feeling of having me behind you, remembering the glass of water … lol). Dip the pasta into the sauce and add the mascarpone cream. Mix by adding a little cooking water and the chopped parsley. You may have noticed that I have not added any more cheese, don’t worry the taste is so well balanced that if we added it we would alter the taste so balanced.

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