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Ingredients
- 500g Cep or Porcini mushrooms
- 2 sprigs of fresh thyme
- 1 sprig of fresh rosemary
- 2 leaves of sage
- 1 garlic clove
- 180g white wine
- 200g pasta water
- 150g butter
- Sea salt
- Black pepper
- 2 tbsp extra virgin olive oil
Instructions
Slice the mushrooms into 1cm thick slices and place them in a large pan over medium heat.
After 1 minute, add the olive oil and toss the mushrooms a couple of times. Continue roasting the mushrooms without touching the pan for 3-4 minutes.
After 4 minutes, pour in the white wine and let the alcohol evaporate. Add the butter, garlic, and the herbs to the pan.
Add the pasta water and cook for 10 minutes, until the sauce becomes nice and creamy. Season with salt and pepper to taste.
Remove the herbs from the sauce and mix it with cooked pasta.
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30 min
30 mi
