serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 500 g pappardelle
- 2 tbsp (40 ml) olive oil
- 10 garlic cloves, thinly sliced
- 500 g white button mushrooms, sliced
- 1 cup (250 ml) thickened cream
- 1 cup Pecorino Romano, grated, plus extra to serve
- ½ cup flat-leaf parsley, roughly chopped
Instructions
- Bring a large saucepan of salted water to the boil. Cook the pasta according to the package directions (draining 1 minute earlier than the recommended cook time – it will finish cooking in the sauce!). Just before draining, reserve 2 cups pasta cooking water.
- Heat the oil in a large frying pan over medium heat, then add the garlic and cook for 1 minute, or until fragrant. Add the mushrooms to the pan and increase the heat to medium-high. Cook, stirring occasionally until browned. Once browned, add half the reserved pasta water with 1 tsp salt and 1 tsp black pepper. Cook for 1 minute then reduce the heat to low.
- Add the cream and grated cheese to the mushrooms and mix well to form a creamy sauce. Add the drained pasta to the mushroom sauce and toss lightly to coat. Cook for 1-2 minutes, stirring occasionally, then season to taste with salt and pepper (if needed).
- Add the parsley to the pan and stir to coat. Add an extra splash of reserved pasta water if the sauce is too thick.
- Divide the mushroom pappardelle between bowls and sprinkle with a little extra cheese and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
