• Expand your pasta menu with this scrumptious porcini and bacon pappardelle. So juicy and magical you’ll want it every night.

    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.

    Also see: Easy garlic butter pasta with Parmesan; anchovies

    Easy garlic butter pasta with Parmesan & anchovies

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