Papardelle with “Forest” Sauce
by Editorial Staff
Papardelle is a type of long egg pasta. In Italy, every housewife has her own interpretation of this sauce. It is useless to argue which recipe is the most correct, a matter of taste. I will tell you about one of my options for making papardelle.
Cook: 30 mins
Ingredients
- Paparelle – 300 g
- Bulb onions – 1/2 pc.
- Raw smoked bacon – 200 g
- Mushrooms in oil – 200 g
- Cream 20% – 200 ml
- Parsley
- Olive oil
- Salt
Directions
- Fry onion and bacon, cut into small cubes in a wide frying pan. Why in a frying pan? So in it we will mix the pasta with the ready-made sauce.
- Add mushrooms. I have butter in oil (we drain the excess oil and liquid), but if you have the opportunity to cook with fresh or frozen mushrooms, it’s even better, just then they will need to be stewed longer, until tender! Well, and mushrooms, of course, to your taste! Unfortunately, in Italy you can’t walk around, mushrooms are tense!
- Add cream and finely chopped parsley. Bring to a boil and turn off.
- Boil papardelle (or tagliatelle) in salt water. By the way, they can be easily prepared by yourself, there is nothing complicated about it. For 300 g of pasta, you will need 300 g of flour and 3 eggs, salt. Knead a hard dough and let it rest under a tea towel for half an hour. Next, roll out the dough thinly, spare no flour, and cut into long strips. If the strips are narrow – tagliolini, wider – tagliatelle, but if wide, about 2 cm, here’s a papardelle! Well, if you are too lazy to mess around, buy ready-made
- Drain off the water as soon as the pasta is ready. Remember that for pets, 1-2 minutes are enough. For purchased papardelle, follow the directions on the packaging. Throw the pasta into the pan and mix with the sauce.
- Place the papardelle on plates. Top is the remaining sauce and some grated Parmesan cheese.
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