📝 About This Recipe
This dish celebrates the deep, soulful umami of the forest by focusing on a homemade porcini-infused oil that coats every strand of pasta in liquid gold. By extracting the concentrated flavors of dried Italian porcini into a premium extra virgin olive oil, we create a luxurious base that is far more nuanced than store-bought alternatives. Paired with crispy garlic breadcrumbs and a hint of fresh thyme, this recipe transforms humble pantry staples into a sophisticated, restaurant-quality masterpiece.
🥗 Ingredients
The Infused Oil Base
- 1 ounce Dried Porcini Mushrooms (high-quality, sliced)
- 3/4 cup Extra Virgin Olive Oil (use a buttery, mild variety)
- 2 pieces Garlic Cloves (smashed)
- 2 pieces Fresh Thyme Sprigs
The Pasta and Texture
- 1 pound Pasta (Tagliatelle or Linguine) (bronze-cut for better sauce adhesion)
- 1/2 cup Panko Breadcrumbs (for the pangrattato)
- 1 large Shallot (finely minced)
- 1/2 teaspoon Red Chili Flakes (optional, for subtle heat)
- 2 tablespoons Kosher Salt (for the pasta water)
The Finish
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 piece Lemon (zested)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Reserved Pasta Water (starchy and hot)
👨🍳 Instructions
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1
Begin by preparing the porcini infusion. In a small heavy-bottomed saucepan, combine the extra virgin olive oil, dried porcini mushrooms, smashed garlic, and thyme sprigs.
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2
Place the saucepan over very low heat. You want to see tiny bubbles, but do not let the oil boil or the mushrooms will fry and turn bitter. Infuse for 20 minutes, then remove from heat and let sit for 10 minutes.
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3
While the oil infuses, bring a large pot of water to a rolling boil. Add the 2 tablespoons of kosher salt—the water should taste like the sea.
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4
In a small skillet, heat 2 tablespoons of the infusing oil (scoop it from the top). Add the panko breadcrumbs and a pinch of salt. Toast over medium heat, stirring constantly, until golden brown and fragrant. Set aside.
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5
Strain the remaining oil through a fine-mesh sieve into a large, wide skillet. Reserve the softened porcini pieces; discard the garlic and thyme. Finely chop the oil-soaked porcini.
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6
Drop the pasta into the boiling water and cook for 2 minutes less than the package directions for true 'al dente' texture.
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7
While the pasta cooks, heat the strained oil in the large skillet over medium heat. Add the minced shallots and red chili flakes, sautéing until the shallots are translucent (about 3 minutes).
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8
Stir the chopped porcini pieces back into the skillet with the shallots to incorporate their texture.
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9
Just before draining the pasta, carefully scoop out 1 cup of the starchy pasta water and set it aside.
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10
Transfer the pasta directly from the water into the skillet with the oil. Increase the heat to medium-high.
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11
Add 1/2 cup of the reserved pasta water and toss vigorously. The oil and water will emulsify into a glossy, creamy sauce that clings to the pasta.
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12
Turn off the heat. Add the Parmigiano-Reggiano, fresh parsley, and lemon zest. Toss one last time to melt the cheese into the emulsion.
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13
Divide the pasta among warm bowls. Top generously with the toasted breadcrumbs and a final crack of black pepper.
💡 Chef's Tips
Use high-quality dried porcini that look meaty and have a strong, earthy aroma for the best oil. Never let the oil reach a smoke point during infusion; gentle heat is the key to extracting flavor without scorching. Always reserve more pasta water than you think you need; it is the secret ingredient to a silky, non-greasy sauce. If you can't find porcini, dried shiitake mushrooms offer a similar, albeit different, umami profile. Warm your serving bowls in the oven briefly so the oil-based sauce doesn't congeal when plating.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Verdicchio or a light Pinot Noir to cut through the richness of the oil. Serve alongside a simple arugula salad with a sharp lemon vinaigrette. A side of roasted asparagus or sautéed bitter greens like rabe balances the earthy mushroom tones. For an extra touch of luxury, finish with a few drops of high-quality balsamic glaze or fresh truffle shavings.