Penne with Porcini Mushrooms, Marjoram, and Pecorino

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

The mushrooms can be grilled (3–5 minutes) or prepared in advance. Store in the refrigerator for no more than 1 day. Warm slightly before serving.

Ingredients

Porcini Mushrooms - 14.1 oz
Penne rigate - 12.3 oz
Olive Oil - 2 fl oz
Vegetable Oil - 1 fl oz
Marjoram - 0.5 oz
Grated Pecorino Pepato Cheese - 2.6 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Brush the caps of the porcini mushrooms with vegetable oil, and sprinkle with salt and pepper.

Step 2

Grease a skillet with vegetable oil, heat over medium heat, and lay the mushrooms in a single layer. Sauté on both sides in several batches (about 10 minutes each).

Step 3

Allow the cooked mushrooms to cool slightly (enough to avoid burning) and slice them.

Step 4

Meanwhile, bring a large pot of water to a boil, add salt (2 teaspoons of salt per 6 liters of water), and add the pasta. Cook for 1 minute less than the package instructions. Drain the cooked pasta in a colander, reserving some of the pasta cooking water.

Step 5

Combine the penne with the mushrooms, olive oil, finely chopped fresh marjoram (or oregano), grated Pecorino Romano cheese, and add 3 tablespoons of the pasta cooking water, seasoning with salt and pepper to taste. If the pasta seems too dry, add a little more pasta cooking water and serve immediately.