Porcini with Pappardelle

Preparation info
  • Serves


    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

  • About

The porcini, cep, or penny bun is not exactly the best-looking of wild mushrooms. With its stout stalk and shiny pate, it’s the Mr Pickwick of the forest floor. It’s another particularly generous Antonio Carluccio feast.


  • 2 tablespoons olive oil, plus extra to serve
  • 40 g/ oz butter


Heat the oil and half the butter in a large frying pan until medium hot. Add the mushrooms, salt and pepper, and increase the heat once the liquid starts to bubble.

Meanwhile, cook the pasta in a large saucepan of salted boiling water. If using fresh, it’ll take no more than a couple of minutes. If dried, cook according to the packet instructions. Drain.

Add the garlic to the fr