Penne with porcini mushrooms, marjoram and pecorino
4 servings
40 minutes
Penne with white mushrooms, marjoram, and pecorino is a true embodiment of Italian gastronomic elegance. This recipe combines the earthy flavor of white mushrooms, the spiciness of pecorino romano, and the freshness of marjoram into a harmonious unity. Historically, mushroom pasta has been loved in Italian cuisine due to the availability of ingredients and simplicity of preparation. Here, mushrooms sautéed to a golden crust pair with al dente penne, infused with the aromas of olive oil and spices. Pecorino cheese adds a light salty note while marjoram brings a subtle herbal freshness. The dish is perfect for a cozy Tuscan-style dinner accompanied by a glass of white wine. It should be served hot with an extra pinch of pecorino on top to enhance the richness of flavor.
1
Brush the caps of the white mushrooms with vegetable oil, sprinkle with salt and pepper.
- Vegetable oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Grease the pan with vegetable oil, heat it over medium heat, and place the mushrooms in a single layer. Fry on both sides in several batches (about 10 minutes each).
- Vegetable oil: 3 tablespoons
- Porcini mushrooms: 400 g
3
Slightly cool the cooked mushrooms (so as not to burn yourself) and slice them.
4
Meanwhile, boil water in a large pot, add salt (2 teaspoons of salt per 6 liters of water), and add the pasta. Cook for 1 minute less than the package indicates. Drain the cooked pasta in a colander. Reserve some of the water used for cooking the pasta.
- Salt: to taste
- Penne: 350 g
5
Mix penne with mushrooms, olive oil, finely chopped fresh marjoram (or oregano), grated pecorino-romano cheese, add pasta water (3 tablespoons), season with salt and pepper to taste. If the pasta is too dry, add a bit more pasta water and serve immediately.
- Porcini mushrooms: 400 g
- Olive oil: 0.3 glass
- Marjoram: 1 tablespoon
- Pecorino Romano cheese: 75 g
- Salt: to taste
- Ground black pepper: to taste
