Lidia Bastianich: Pappardelle in Salsa di Porcini Freschi (Pappardelle with Fresh Porcini Sauce)

I love these recipes that have instructions like..."buy six lobsters" or "with fresh foie gras" or "grate two truffles".  Who do these people think we are?  Half the time I'm shocked I can even find the ingredients.  Let's not talk about affording them.  That being said, I did see some fresh porcini mushrooms for sale.  This is the first time I have EVER seen them.  So I bought some.  But only a quarter pound.  Why?  They were FIFTY DOLLARS a pound.  Yes, you read that correctly.  So if you were to make this entire recipe, it would cost you somewhere in the neighborhood of $60.  For four bowls of pasta.  Now granted, it's amazingly delicious pasta.  I certainly licked my plate.  But I would definitely not argue if you knocked it down to one serving and hid in the closet from your family while savoring it.

Pappardelle in Salsa di Porcini Freschi (Pappardelle with Fresh Porcini Sauce)
From Lidia Bastianich

½ cup olive oil
1 pound fresh porcini mushrooms, trimmed and sliced
4 garlic cloves, lightly crushed
Salt and freshly ground pepper, to taste
2 tablespoons unsalted butter, optional
3 tablespoons Italian parsley, chopped
¾ cup chicken stock
1 pound pappardelle
½ cup Parmigiano-Reggiano, grated

While bringing 6 quarts salted water to boil for the pasta, begin the sauce. In a large skillet, heat 2 tablespoons of the oil. Add half the mushrooms and garlic, season to taste, and sauté until the mushrooms are lightly browned on both sides. Do not stir the porcini, or they will break; rather, turn them gently with a spatula. Transfer the porcini to a plate, and proceed as before with the remaining oil, garlic, and porcini. Discard the excess oil from, and return all the porcini to, the pan and add the butter, if desired, and the parsley. Adjust the seasoning, add the stock, and simmer over medium heat about 1 minute, meanwhile adding the pappardelle to the boiling water. As soon as the pappardelle is done (1 to 1½ minutes), drain it well, add to the sauce over low heat, and toss gently, adding 4 tablespoons of the cheese. Serve immediately, with the remaining cheese at the table, to be added according to individual taste.

Makes 4 servings