porcini

This year the forests are full of different mushrooms. My friend and I went looking for cantarelli and by chance, I came across beautiful porcini, which I couldn’t possibly leave in the forest. I made pasta according to all the rules of Italian cuisine, which produced a combination that I had never tried before. I think if anyone has a chance to get porcini, it would be worth trying this recipe just as it is.

Preparation time: 45 minutes
Level: easy
Quantity: For two

Ingredients:
150 g of pasta, I used Fettuccine ribbon pasta, which is slightly wider and thicker.
A large handful of coarsely chopped porcini mushrooms. I cut the porcini in half and then into slices, I didn’t chop, because these mushrooms are better suited to pasta dishes
3 large cloves of garlic, cut in half and thinly sliced
A handful of finely chopped parsley. The most suitable is thin-leaved, tender parsley
3 medium eggs
About 150 g of finely grated parmesan. Genuine Parmigiano Reggiano is best, but other hard cheeses are suits also well
Salt and black pepper to taste
Pasta cooking water for sauce
50 g of butter for frying boletus
Finely grated peel of one organic lemon

Preparation:

1. Clean the mushrooms, if possible do not wash them. Remove the sponge on the larger porcini. Cut the mushrooms into desired slices.
2. Fry the mushrooms in butter. If the mushrooms emit water, evaporate the water and wait until the mushrooms brown slightly. Do not under any circumstances fry until crispy, do not let it fry until dry.
3. At the same time, cook the pasta in plenty of salted water according to the manufacturer’s instructions so that the pasta is al dente.
4. Chop the garlic and add to the mushrooms, also chop the parsley and add. Stir and fry for a few minutes.
5. Beat 3 eggs until smooth, add half the amount of grated parmesan to the eggs and mix.
6. When the pasta is boiled, add the pasta to the frying mushrooms and mix. Add a few tablespoons of pasta cooking water.
7. Turn off the stove, wait about 15 seconds, and pour the egg over the pasta. Stir immediately and continuously until the egg mixture thickens slightly and forms a semi-liquid, silky sauce. The pan must not be so hot that the egg immediately coagulates. The secret of this whole pasta is that the egg must form a nice sauce together with the pasta cooking water and the juice from the boletus.
8. Season with black pepper and, if necessary, sea salt.
9. When serving, sprinkle a little black pepper and parmesan on top.
10. Serve immediately. Serve with grated parmesan.
    Ready!!