Wild mushroom pappardelle

Method

Cook with confidence.

1. Bring a large pot of salted water to a boil. Cook pappardelle until just al dente, reserving 250 ml cooking water.
2. Heat oil in a wide pan. Brown mushrooms in two batches without crowding; season and set aside.
3. Melt butter in the pan. Cook shallots 3 minutes, add garlic, then wine; reduce by half.
4. Return mushrooms and pasta. Toss with the grated cheese and enough pasta water to form a glossy sauce. Fold in parsley and serve.