Why You’ll Love This Recipe

I love this pasta because it’s deeply satisfying yet easy to prepare. The porcini mushrooms lend a beautiful earthiness, while the leeks bring a delicate sweetness that balances the bold flavors. The toasted breadcrumbs add crunch, and the cheese ties it all together with a nutty richness. It’s the kind of dish I make when I want something elegant but comforting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound pappardelle pasta, fresh
2 large leeks (white and light green parts, cut lengthwise and thoroughly washed)
1 cup dried porcini mushrooms, soaked in hot water
4 tablespoons butter
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 cup white grape juice
Salt and pepper, to taste
2 cups porcini stock (the water from the soaked porcini)
4 slices of thinly sliced beef or turkey strips
1 cup Parmigiano Reggiano, freshly grated, plus extra for serving

Toasted Breadcrumbs:
1 cup plain breadcrumbs
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/2 cup fresh Italian parsley, finely chopped

Directions

For the Porcini Stock

I start by bringing 2 cups of water to a boil in a small saucepan. I add the dried porcini mushrooms, turn off the heat, cover, and let them soak for about 10 minutes. Once softened, I remove them with a slotted spoon and set them aside. I then strain the soaking liquid through a fine sieve lined with cheesecloth or a paper towel to remove any grit. This becomes my flavorful porcini stock.

For the Breadcrumbs

In a medium skillet, I heat olive oil with the minced garlic over medium heat for about 2 minutes. I add the breadcrumbs and toast them, stirring constantly, until they turn golden brown. I remove the garlic, let the breadcrumbs cool slightly, then mix in the freshly chopped parsley. I set them aside for later use.

For the Sauce

I slice the leeks in half lengthwise and then into thin strips. In a large sauté pan, I melt the butter with the olive oil over medium heat. I add the garlic, thyme, and leeks, stirring until the leeks are soft and fragrant. Then, I add the soaked porcini mushrooms and stir to combine.

Next, I pour in the white grape juice and season with salt and pepper. I cook until the liquid reduces, then add the porcini stock. I cover the pan, reduce the heat to low, and let the sauce simmer for about 15–20 minutes, stirring occasionally until the liquid is mostly absorbed. I stir in the grated Parmigiano-Reggiano, cover, and set it aside.

For the Pasta

I bring a large pot of salted water to a boil and cook the fresh pappardelle for about 3 minutes. If using dried pasta, I follow the package instructions until it’s al dente. I warm the porcini and leek sauce over medium heat.

Once the pasta is ready, I reserve a cup of the cooking water before draining. I transfer the pasta directly into the sauce, adding a bit of the pasta water as needed to create a silky, cohesive consistency.

I toss gently, then transfer everything to a serving platter. I top the dish with the toasted breadcrumbs, arrange the thin beef or turkey strips on top, and finish with extra Parmigiano-Reggiano. I serve it immediately, with more breadcrumbs and cheese on the side.

Servings and Timing

This recipe serves 4 people and takes about 15 minutes to prepare and 20 minutes to cook, for a total of 35 minutes.

Variations

I sometimes swap pappardelle for tagliatelle or fettuccine when I want a lighter pasta. For a vegetarian version, I skip the meat topping altogether and double the mushrooms. Adding a splash of cream to the sauce makes it extra luscious, while a sprinkle of chili flakes gives it a gentle heat. I also love finishing it with a drizzle of truffle oil for an indulgent touch.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I add a small splash of broth or water to loosen the sauce and warm it gently in a pan over low heat. I avoid the microwave so the texture of the pasta and sauce stays perfect. The breadcrumbs should be added fresh for the best crunch.

FAQs

What are porcini mushrooms?

Porcini are flavorful wild mushrooms known for their earthy, nutty taste and meaty texture.

Can I use other mushrooms?

Yes, I can use cremini, shiitake, or portobello mushrooms if porcini aren’t available.

How do I make the sauce creamier?

I add a small amount of cream or mascarpone cheese near the end of cooking for a richer texture.

Can I use dried pasta instead of fresh?

Absolutely. I just adjust the cooking time according to the package instructions.

What’s the purpose of the breadcrumbs?

They add texture and flavor, giving the dish a satisfying crunch.

Can I make this vegetarian?

Yes, I skip the meat and use vegetable stock instead of porcini stock if I prefer.

How do I prevent the leeks from getting soggy?

I sauté them just until soft and let them simmer gently so they retain a little bite.

Can I prepare the sauce ahead of time?

Yes, I make the sauce up to a day ahead and store it in the fridge, reheating it before serving.

What should I serve with this dish?

A simple green salad or roasted vegetables complement it beautifully.

Conclusion

I love making Pappardelle with Porcini Mushrooms and Leek because it combines the comforting warmth of pasta with the earthy luxury of mushrooms. Every bite brings a perfect balance of textures and flavors—silky noodles, aromatic sauce, crunchy breadcrumbs, and savory cheese. It’s a dish that feels special yet simple, perfect for a cozy dinner or when I want to impress with something authentically Italian.

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