Of which 23.8 g sugars and 5.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Porcini sautéed in batches · Wide fresh pasta · No cream
Allergens gluten, egg, milk, sulfites
Pappardelle with porcini
No cream: the sauce is just pasta water, butter and olive oil
Wide ribbons of fresh egg pasta with sautéed porcini, garlic, white wine, parsley, butter and Parmigiano. The mushrooms cook in a wide skillet to lose water and take on color; the pasta finishes in the sauce with a small amount of starchy water, with no cream.
Ingredients
- 400 g (14 oz) fresh egg pappardelle
- 500 g (1 lb) raw porcini mushrooms
- 30 g (1 oz) extra-virgin olive oil
- 20 g (¾ oz) unsalted butter
- 80 g (2¾ oz) dry white wine
- 6 g garlic
- 10 g fresh parsley
- 40 g (1½ oz) Parmigiano Reggiano
- 0.4 g black pepper
- salt, to taste — for the mushrooms
- water and coarse salt for cooking the pasta, as needed
Method
- Buy porcini from a reliable source. Trim the earthy base, brush the surface and wipe with a damp cloth; don't leave the mushrooms soaking in water.
- Slice the caps and stems 5–7 mm thick. Keep the pieces similar so they cook at the same rate, and weigh out 500 g of the cleaned mushrooms.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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