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.

Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Pappardelle

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shallots and sauté until translucent, about 3-4 minutes.

Prepare the Mushroom Ragu

Add the mixed mushrooms to the skillet and cook until they are browned and tender, about 8-10 minutes. Stir occasionally.

Add Mushrooms

Pour in the vegetable or chicken broth and add the fresh thyme leaves. Let it simmer for 5 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.

Add Broth and Thyme

Add the drained pappardelle to the skillet with the mushroom ragu. Toss gently to combine, adding reserved pasta water a little at a time until the sauce reaches the desired consistency.

Combine Pasta and Sauce

Divide the pappardelle into bowls, sprinkle with shredded Pecorino cheese, and garnish with additional thyme if desired. Enjoy your dish!

pappardelle, mushroom ragu bianco. fresh thyme, shallots, pecorino

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!