Quick & Easy

Creamy Pasta With Porcini & Mustard Seed Sauce From Michał Korkosz

Flavorful
Description

Heavy cream—as if touched with a magic wand—takes on a riot of flavors, while maintaining its moon-white color. Simply boil it gently with whatever seasoning you prefer, such as mustard seeds and rosemary sprigs, then immediately remove it from the heat. After 12 minutes or so, it will be infused with the flavors of your desire. This is a technique I frequently use to make sauces even more elegant and velvety, as in this porcini pasta, which tastes of autumn.

Ingredients
  • 1/2 cup (120 ml) heavy cream
  • 2 tablespoons mustard seeds, plus more for serving
  • 2 fresh rosemary sprigs, plus more for serving
  • 3 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 1/2 pound (225 grams) fresh porcini mushrooms, sliced
  • fine sea salt, to taste
  • freshly ground black pepper, to taste
  • 1/2 pound (225 grams) fresh pasta, such as pappardelle
  • 3 tablespoons parmesan, szafir, or dziugas cheese, plus more for serving
Directions
  1. Place the heavy cream, mustard seeds, and rosemary sprigs in a medium saucepan. Bring to a boil over low heat. Remove it from the heat immediately and let sit to infuse, about 15 minutes. Remove the rosemary sprig and discard.
  2. Heat the oil and the garlic in a large skillet over medium heat. When the garlic starts to sizzle, remove and discard it using a slotted spatula. Add the porcini and cook until golden brown but still firm, about 3 minutes. Season with salt and pepper.
  3. Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve ½ cup (120 ml) of the pasta water and then drain the pasta.
  4. Place the pasta back in the pot and add the infused cream, the porcini, the Parmesan, and ¼ cup (60 ml) of the reserved pasta water. Cook over low heat, stirring constantly, until the cheese is melted and the sauce is creamy. Add more pasta water, if needed. Season with salt and pepper.
  5. Divide between two bowls. Chop the additional rosemary and sprinkle over with the mustard seeds and the Parmesan before serving.

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