Pappardelle with Shiitake Mushrooms

Pappardelle ai Funghi, Pancetta e Pomodorini

Preparation info

  • Serves


    • Difficulty


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

This is one of those instances where I use an ingredient that is more common in the States than in Italy in an Italian way. Whereas in Italy I would make this dish with fresh porcini, in the States I like making it with shiitake mushrooms. Though shiitake don’t taste like porcini, their texture is similar, and I was particularly pleased with the way this sauce turned out using them.