Ingredients
1 lb fresh pappardelle pasta
2 large leeks (white and light green parts, thinly sliced and washed)
1 cup dried porcini mushrooms, soaked in hot water
4 tbsp butter
2 tbsp extra-virgin olive oil
3 garlic cloves, minced
1 tsp fresh thyme leaves
1 cup white grape juice
2 cups porcini stock (reserved soaking liquid, strained)
Salt and pepper, to taste
4 slices thin beef or turkey strips
1 cup Parmigiano-Reggiano, freshly grated (plus extra for serving)
Toasted Breadcrumbs:
1 cup plain breadcrumbs
2 tbsp extra-virgin olive oil
1 garlic clove, minced
1/2 cup fresh Italian parsley, finely chopped
Instructions
- Make the porcini stock: Boil 2 cups of water and add dried porcini mushrooms. Remove from heat, cover, and soak for 10 minutes. Strain through cheesecloth or paper towel, reserving the liquid as porcini stock. Chop the soaked mushrooms.
- Toast the breadcrumbs: Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 2 minutes. Stir in breadcrumbs and toast until golden. Remove garlic, mix in parsley, and set aside.
- Prepare the sauce: In a large sauté pan, melt butter and olive oil over medium heat. Add garlic, thyme, and sliced leeks. Cook until leeks are soft and fragrant, about 5 minutes. Add the soaked porcini mushrooms, white grape juice, salt, and pepper. Simmer until reduced, then pour in porcini stock. Cover and cook on low heat for 15–20 minutes, stirring occasionally, until thickened. Stir in Parmigiano-Reggiano and set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook fresh pappardelle for about 3 minutes, or until al dente (or follow package instructions if using dried pasta). Reserve 1 cup of pasta water, then drain.
- Combine and serve: Reheat the sauce, add the pasta, and toss with a bit of reserved pasta water to create a silky consistency. Transfer to a serving platter. Top with toasted breadcrumbs, arrange the beef or turkey strips, and sprinkle with extra Parmigiano-Reggiano. Serve immediately.
Notes
Use fresh porcini when in season for even richer flavor.
Add a splash of cream or mascarpone for a creamier sauce.
Omit meat for a vegetarian version—double the mushrooms instead.
Finish with a drizzle of truffle oil for an indulgent touch.
Always add breadcrumbs right before serving to keep them crunchy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéed
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 350 g)
- Calories: 610
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg
