Pappardelle, Mushroom Ragu Bianco. Fresh Thyme, Shallots, Pecorino Recipe

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.

Mince shallots and thyme

Finely mince the shallots. Remove the thyme leaves from their stems and roughly chop if needed.

Grate the Pecorino

Finely grate the aged Pecorino cheese and set aside for garnish and mixing into the sauce.

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.

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.

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.

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.

Reserve pasta water and drain

Before draining the pasta, reserve about 1/2 cup of the pasta cooking water. Then, drain the pasta.

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.

Stir in Pecorino

Off the heat, stir in a handful of grated Pecorino into the pasta for added creaminess and flavor.

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.