500g of Riscossa egg pappardelle
400g of fresh mushrooms
1 clove garlic
Extra virgin olive oil
Chopped parsley leaves
150g of thinly shaved Parmesan cheese
Salt to taste
Pepper to taste
Clean the mushrooms by removing the earthy parts of the stems, pat them gently with a damp cloth, cutting them into slices and mincing the stems.
Pour the oil in a saucepan large enough to hold the pasta and add the clove of garlic, peeled and crushed.
Leave it on the fire, and after a few minutes add the mushrooms, browning them over high heat for a few minutes.
Salt the mushrooms and cook for about ten minutes, adding a little water if necessary
Boil pasta in salted water and drain al dente, leaving slightly wet, and possibly retaining a cooking ladle of water.
Add the pasta into the pan with the mushrooms and toss with the mushrooms so that they season well, adding the cooked pasta water if necessary.
Spread onto the pappardelle chopped parsley and pepper. Sprinkle with freshly ground or crushed pepper. Toss one last time and serve immediately adding lastly the shavings of parmesan