Fettuccine ai funghi porcini
Fettuccine ai funghi porcini is a classic dish from the Castelli Romani that celebrates the excellence of Lazio's egg pasta and the richness of local mushrooms. This rustic sauce, enriched with pecorino romano and garlic, represents the traditional cuisine of the territory, where fresh porcini mushrooms and the region's typical cheese come together in perfect harmony.
Preparation
- 1
Clean the porcini mushrooms with a damp cloth and slice them thinly, removing any earthy parts.
- 2
In a large skillet, heat the extra virgin olive oil and sauté the crushed garlic cloves until lightly golden.
- 3
Add the mushrooms and cook over medium heat for about 15 minutes, until they have released their moisture and begin to colour.
- 4
Bring a pot of salted water to a boil and cook the fresh fettuccine for the time indicated on the package, usually 3-5 minutes.
- 5
Drain the pasta al dente, reserving a cup of cooking water.
- 6
Transfer the fettuccine to the skillet with the mushrooms and toss well, adding a few spoonfuls of cooking water to keep them creamy.
- 7
Adjust the seasoning with salt and pepper, then toss with the hand-grated pecorino romano.
- 8
Plate the fettuccine immediately, finishing with a dusting of fresh pecorino and chopped parsley.
Chef's Tips
If using dried porcini, rehydrate them in warm water for 20 minutes before use and strain the soaking liquid to enrich the sauce. Avoid overcooking the mushrooms to preserve their delicate flavour and texture.