Pappardelle with Oyster Mushrooms and Mascarpone
Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy and Quick

Pappardelle is a wide ribbon-like pasta popular in northern Italy and made with eggs.  There’s something about the surface area of the pasta that makes it so ideal for this luscious dish which goes great with any kind on pan-fried veal or pork or grilled chicken because it captures so much flavor.

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 20 minutes

2 tablespoons extra-virgin olive oil

2 tablespoon unsalted butter

2 large garlic cloves pounded in a mortar with 1 teaspoon salt until mushy

3/4 pound oyster mushrooms, chopped

1 tablespoon fresh thyme

6 ounces mascarpone cheese

3/4 pound pappardelle

Freshly ground black pepper to taste

Freshly grated parmigiano-reggiano cheese to taste

1. In a large skillet or flame-proof casserole, heat the olive oil with the butter and garlic over medium heat.  Once the butter has melted, cook the mushrooms until soft, stirring, 5 to 8 minutes.  Stir in the thyme and mascarpone and cook until the pasta is ready.

2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing.

3. Transfer the pasta to the skillet and toss with the mushrooms and sprinkle on some black pepper.  Serve with parmigiano.

Variation: 

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Posted: 12/25/2006