From Nigella's “Nigellisima”. I used parpadelle and had a handful of button mushrooms to use up so fried them in butter and added them.
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Fettuccini with Mushrooms, Marsala and Mascarpone
Ingredients (serves 2)
15g dried porcini
60ml marsala
60ml water
125g Mascarpone
Freshly grated nutmeg
Ground Pepper
2 tablespoons chopped fresh parsley plus more to serve
Salt for pasta water to taste
250g Fettuccini or tagliatelle
1 tablespoon butter
Small clove garlic, peeled
4 tablespoons grated parmesan
- Put the porcini into a small pan and cover with the marsala and water, put on the heat and bring to the boil. As soon as it starts boiling, turn off the heat and leave to stand for at least 10 minutes
- Put on the water for the pasta
- Measure the mascarpone into a bowl, adding a good grating of fresh nutmeg and ground pepper, and when the porcini have had their soaking, strain the contents of the mushroom pan into the bowl, letting the mushroom-Marsala liquid trickle over the mascarpone. Whisk or fork this together to combine.
- Squeeze the porcini out over the bowl, then remove them to a chopping board, top with the parsley and chop both together with a mezzaluna.
- The pasta water should be boiling by now, so salt it and add the pasta
- In a large pan (a wok is ideal) ], warm the butter and grate in (or mince) the garlic, stirring it over the heat for about 30 seconds.
- Mix in the chopped porcini and parsley and cook for a couple of minutes. Whisk in the contents of the mascarpone bowl and stir until it comes to a bubble. Turn the heat off
- Reserve a small cup of the pasta-cooking water, then drain the pasta and tip it from the colander into the pan of mushroom-mascarpone sauce and toss to coat, adding a little pasta water to loosen the sauce should you want to
- Now add the parmesan and toss again.
- Check seasoning, serve into warm bowls and sprinkle with chopped parsley