Pappardelle, Mushroom Ragu Bianco. Fresh Thyme, Shallots, Pecorino Recipe
Recipe information
Make Pappardelle, Mushroom Ragu Bianco. Fresh Thyme, Shallots, Pecorino in just 30m. Indulge in our handmade pappardelle, elegantly draped in a creamy mushroom ragu bianco. Each bite is enriched with the earthy flavors of fresh thyme and shallots, perfectly complemented by a generous sprinkle of aged Pecorino. This dish promises a comforting yet sophisticated experience that will transport your senses to a rustic Italian kitchen.
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Ingredients
General
Mushroom Ragu Bianco
Prepare Ingredients
1. Clean and slice mushrooms
Gently wipe the mushrooms with a damp cloth to remove any dirt. Trim the stems if needed and thinly slice the mushrooms.
2. Mince shallots and thyme
Finely mince the shallots. Remove the thyme leaves from their stems and roughly chop if needed.
3. Grate the Pecorino
Finely grate the aged Pecorino cheese and set aside for garnish and mixing into the sauce.
Cook Mushroom Ragu Bianco
4. Sauté shallots and thyme
In a large skillet over medium heat, add a drizzle of olive oil and sauté the minced shallots until translucent, about 3 minutes. Stir in the fresh thyme and cook for an additional minute until fragrant.
5. Add mushrooms
Add the sliced mushrooms to the skillet. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to caramelize.
6. Deglaze and simmer
Optionally, deglaze the pan with a splash of white wine or vegetable stock. Let it reduce slightly. Then, add a splash of cream or non-dairy alternative for richness (optional). Lower the heat and let the sauce simmer gently for 5–7 minutes. Season with salt and pepper to taste.
Prepare Pappardelle
7. Cook pasta
Bring a large pot of salted water to a boil. Add the pappardelle and cook until al dente, according to package instructions or about 3–4 minutes for fresh pasta.
8. Reserve pasta water and drain
Before draining the pasta, reserve about 1/2 cup of the pasta cooking water. Then, drain the pasta.
Assemble and Serve
9. Combine pasta and ragu
Add the drained pappardelle directly into the skillet with the mushroom ragu. Toss gently to coat the noodles, adding reserved pasta water a little at a time if the sauce needs loosening.
10. Stir in Pecorino
Off the heat, stir in a handful of grated Pecorino into the pasta for added creaminess and flavor.
11. Plate and garnish
Twirl the pasta into serving bowls. Top with extra Pecorino, a sprinkle of fresh thyme, and freshly cracked black pepper. Serve warm.
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