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Creamy Porcini Pasta Sauce
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- #14949
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
1 comment
ingredients
2 packages dried porcini mushrooms
1 ounce pancetta or bacon, chopped
1 ounce Parma ham, chopped
2 shallots, chopped
2 cloves garlic, chopped
black pepper, to taste
4 fresh basil leaves chopped
2 cups heavy cream
1 good handful Parmesan cheese
directions
Soak mushrooms, reserving their liquid.
In a large pan saute pancetta or bacon until crisp, and then add the Parma ham, shallots, and garlic. Saute until onions are translucent.
Coarsely chop the soaked dried mushrooms and add them to the pan. Saute about 2-3 minutes longer and add the reserved mushroom soaking liquid. Turn heat down and simmer until reduced by half.
Add heavy cream and simmer on low until this is reduced by one-quarter. Turn heat off and add the handful of grated Parmesan cheese, black pepper and basil. Mix well, sauce should be thick.
Serve over your favorite pasta, like tortellini.
added by
Unefer1
nutrition data
540 calories, 51 grams fat, 7 grams carbohydrates, 14 grams protein per serving. This recipe is low in carbs.
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reviews & comments
September 8, 2013
I followed this recipe to a T and it was amazing! So simple to make too.
This is an easy and very authentic tasting sauce. The earthiness of the porcini are traditionally served with fresh fettucini. I used about 2 oz. of Porcini but you could probably get away with 1 1/2 oz. Dont forget to save some of the soaking water to make mushroom soup!!
January 19, 2008
This sauce -- especially when paired with porcini mushroom pasta -- is utterly amazing. I could hardly believe I had made something so delicious (and I'm a good cook). Not your average sauce. Definitely a keeper. Sure to impress even the most fickle diner. One note: I cut way down on the cream and it was still pick-your-jaw-up-off-the-floor fantastic. Also, it's hearty enough to stand up to a Cabernet.