2kg di Pappardelle Cremose ai Funghi Porcini 🍄 Freschi Senza l'Uso della Panna nel padellone

Cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat.

Add the sliced mushrooms to the skillet and sauté for about 5-7 minutes until they are golden brown and tender.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.

Add the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is creamy.

Add the cooked pappardelle to the skillet and toss to coat the pasta in the creamy mushroom sauce.

Cook for an additional 2-3 minutes to heat through, adding a splash of pasta water if the sauce is too thick.

Remove from heat and stir in the chopped parsley before serving.

Serve hot, garnished with extra Parmesan cheese if desired.

Spice Level: