PASTA WITH MUSHROOMS AND PARMESAN
Pasta with Mushrooms and Parmesan is an exquisite example of Italian cuisine's ability to showcase the depth and variety of earthy flavors. The dish pairs the rich umami of mushrooms with the sharp, salty taste of Parmesan cheese, creating a culinary experience that is both comforting and sophisticated.In the virtual kitchen of Italy Today Restaurant, found at italytodayrestaurant.com, Chef Giulia invites diners to embrace the rustic elegance of this dish. She guides them through selecting the finest mushrooms—from the robust porcini to the delicate chanterelles—and demonstrates how to gently sauté these fungal treasures with garlic-infused olive oil, allowing their natural flavors to surface.The pasta serves as a canvas, ideally al dente, to absorb and intermingle with the complex sauce created by the mushrooms and melted Parmesan. Chef Giulia emphasizes the importance of using aged Parmesan for its textural crystals and rich flavor, which melts seductively into the pasta, forming a creamy sauce without the need for heavy cream.
Equipment
- 1 pan
Ingredients
- 200 grams 7 oz of pasta
- 200 grams 7 oz of mushrooms
- 15 cl 5 oz of cream (crème fraîche)
- 2 cl 0.7 oz dry white wine
- 1/2 garlic clove
- Parmesan
- Salt and pepper.
Instructions
- Cook the spaghetti in salted water.
- Clean the mushrooms and cook for 5 minutes over high heat in 5 grams of butter and olive oil. Add the dry white wine.
- Reduce heat and add the cream, chopped Parmesan and garlic. Let heat for a minute while stirring.
- Mix the sauce and pasta and sprinkle with chopped parsley.