Porcini and bacon pappardelle

Porcini and bacon pappardelle

Recipe and styling by Chris Erasmus
Photograph by Toby Murphy

Porcini and bacon pappardelle

Serves: 6 - 8
Cooking Time: 1 hr 30 mins

Ingredients

  • PASTA

  • 500g “00” flour
  • 1 tsp porcini mushroom powder (available at speciality delis and sagrafoods.com)
  • ½ tsp salt
  • 12 egg yolks
  • 3 whole eggs
  • 1 tbsp olive oil
  • PORCINI AND BACON CREAM

  • 2 tbsp dried porcini mushrooms/porcini powder
  • 500ml (2 cups) chicken stock, boiling
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 200g bacon, diced
  • 200g fresh porcini, diced
  • 1 onion, peeled and diced
  • 2 garlic cloves, peeled and chopped
  • 5ml (1 tsp) fresh thyme, chopped
  • 250ml (1 cup) fresh cream
  • 100g Parmesan, grated + extra, to serve

Instructions

1

For the pasta, place all of the dry ingredients in a blender. Whisk the eggs and olive oil together in a separate bowl. Add a third of the egg mixture to the blender while blitzing.

2

After 10 seconds, add ½ of the remaining egg mixture. Blitz, 20 seconds, and add the remaining mixture. Blitz until the dough forms into a ball, remove from blender and knead, 2 minutes.

3

Wrap the pasta in cling film and leave to rest, 30 minutes. Roll out thinly, cut into pappardelle and blanch in a large pot of salted water, about 3 minutes.

4

For the sauce, pour the hot stock over the dried porcini or porcini powder in a jug, leave to infuse, 10 minutes, and strain through a sieve.

5

Heat a large pot over medium heat, add the olive oil and butter, and allow to turn golden, about 3 minutes. Add the bacon and colour lightly, add the fresh porcini mushrooms and cook until fragrant, about 10 minutes.

6

Reduce the heat to low and add the onion, garlic and thyme, and sauté until soft, 10 minutes. Add the mushroom stock and cook until reduced by ¾. Add the fresh cream and simmer gently until it thickens slightly.

7

Add the blanched pasta and the Parmesan, and serve immediately, sprinkled with a little extra Parmesan.

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