Carluccio's Pappardelle ai Funghi (Pappardelle With Mushrooms)

How To Make Carluccio's Pappardelle ai Funghi By Honest Mum

Within the gorgeous gift bag I left with after the wonderful dinner with Antonio Carluccio himself a few weeks ago, were the ingredients to recreate his exquisite pappardelle al funghi-so I gave it a whirl at home.

…I hope you love it as much as we do!

Here with my friend and publicist Hayley and the legendary Antonio Carluccio.

As well as this classic version by Carluccio, I like to add some sliced avocado into the mix- the creaminess of the avo with the mushroom is simply divine.

It really is a quick, easy dish for all the family.

Plus, if that isn’t enough to kick your tastebuds into over drive, one lucky reader can win a Christmas Carluccio’s box that contains a Panettone Tradizionale and a bottle of Prosecco (Worth £25.95).

Panettone is one of my favourite Italian treats and Carluccio’s Panettone Tradizionale was the the winner of the Delicious Magazine’s taste test award! Yum! Competition details at the bottom of the post!

Recipe for Carluccio’s Pappardelle ai Funghi :

Serves 4

(For 2, halve the ingredients)

2 packets of Carluccio’s Pappardelle
675g Wild mushrooms of your choice, cleaned (we made ours with closed cup mushrooms)
60g/ 4 tbsp butter
4 Tbsp good olive oil
1 clover garlic, finely chopped
1 tbsp finely chopped fresh parsley
1 small chilli, finely chopped
50g freshly grated parmesan cheese
salt and pepper to taste

Method:

Heat the butter and oil in a frying pan; when hot, add the mushrooms and stir-fry over a lively heat for 10 minutes.

Some mushrooms may exude a lot of moisture. If so, continue to sauté until the water has evaporated.

Add the garlic, chilli and sauté further for a couple of minutes: then add the parsley, salt and pepper to taste and 2 tablespoons of the water from the cooked pasta.

Cook the pasta in abundant salted water for 5-7 minutes.

Drain, mix with the mushrooms and serve straight away with freshly grated parmesan on top.