✦ Featured
Le Chaudron recipe
Pappardelle fraîches aux cèpes
Fresh pappardelle with porcini
⏱ 35 minServes 4Medium560 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)fresh homemade pasta
300 g (11 oz)fresh porcini mushroomsor 30 g (1 oz) dried porcini, rehydrated
200 ml (¾ cup)heavy cream
1 clovegarlic5 g
20 gbutter
40 g (1½ oz)grated Parmesan
1 tbspflat-leaf parsley, chopped
Salt and pepper to taste
- 300 g (11 oz) fresh homemade pasta
- 300 g (11 oz) fresh porcini mushrooms or 30 g (1 oz) dried porcini, rehydrated
- 200 ml (¾ cup) heavy cream
- 1 clove garlic 5 g
- 20 g butter
- 40 g (1½ oz) grated Parmesan
- 1 tbsp flat-leaf parsley, chopped
- Salt and pepper to taste
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Clean the porcini with a brush and cut into thick slices, about 1 cm (½ in).Making it from scratch? See the fresh pasta — ≈ 30 min + repos
- Melt the butter in the skillet, add the porcini and crushed garlic and sauté over high heat for 8 minutes until browned.
- Add the cream, season and reduce for 4 minutes until creamy.
- Roll out the homemade pasta dough with a pasta machine and cut into 2 cm (¾ in) wide pappardelle.
- Cook the pappardelle for 3 minutes in a large pot of salted boiling water and drain.
- Toss with the porcini sauce, add the Parmesan and parsley and serve hot.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.