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Hello! I’m taitai, a Yomuno writer.
en asked what their favorite pasta is, many people think of carbonara, bolognese, mentaiko pasta, etc.
Even at the Italian restaurant where I worked, this was the most frequently ordered pasta!
On the other hand, I think there are many people who don’t eat pasta that often and don’t try it unless it’s a popular flavor.
So this time, I’d like to introduce you to porcini pasta that you can easily make at home! I’ll use nameko mushrooms instead of porcini♪
- “Nanchatte Porcini Pasta” by an Italian chef
- How to make “Nanchatte Porcini Pasta” by Keita Yuge
- Ingredients (for 2 people)
- How to make ① Add olive oil, minced garlic, and bacon cut into bite-sized pieces and heat over medium heat.
- How to make ② Once the bacon is cooked, add miso and heat until browned.
- How to make ③ Add mushroom mushrooms and stir-fry
- How to make ④ Add cream and mint
- How to make ⑤ Toss with boiled pasta, season with salt and pepper, and it’s done!
- Porcini pasta is easily completed!
- It was the best recipe with low cost and high satisfaction.
“Nanchatte Porcini Pasta” by an Italian chef
The recipe for the porcini pasta that we will be making this time was introduced by Keita Yuge, a chef at an Italian restaurant, on Fuji TV’s “Saturday is Nani Do!?” on September 26, 2020!
Porcini is a mushroom known for its aroma and is called the Italian matsutake mushroom. I would like to see if I can recreate the flavor of porcini using nameko mushrooms!
How to make “Nanchatte Porcini Pasta” by Keita Yuge
Ingredients (for 2 people)
Olive oil: 30ml
Garlic: 1 clove
Bacon: 30g
Miso: 5g
Nameko: 150g
Cream: 10g
Mint: 10g
Salt: Appropriate amount
Pepper: appropriate amount
Spaghetti: 120g
How to make ① Add olive oil, minced garlic, and bacon cut into bite-sized pieces and heat over medium heat.
Stir-fry until the garlic is fragrant in the olive oil.
How to make ② Once the bacon is cooked, add miso and heat until browned.
It was difficult to mix the miso, so I recommend using a spoon or spatula to spread it out.
How to make ③ Add mushroom mushrooms and stir-fry
Once the nameko mushrooms are stir-fried, add a ladleful of hot water to remove the flavor from the frying pan.
How to make ④ Add cream and mint
Add the chopped mint and cream and bring to a boil.
How to make ⑤ Toss with boiled pasta, season with salt and pepper, and it’s done!
We recommend adding plenty of pepper!
Porcini pasta is easily completed!
It was as easy to make as regular pasta, just stir-fry the ingredients and mix with the sauce!
Even though there’s no cheese in it, the nameko mushrooms make the sauce thick enough to coat the pasta.
I’ve never added miso to pasta before, so I’m curious about how it will taste.
As expected, the mushroom mushroom sauce was thick and the sauce and pasta were tightly intertwined, allowing me to enjoy the flavor of the sauce without losing any of it!
It’s a great recipe for when you’re really hungry and has a great garlic punch!
The addition of mint gave it a refreshing taste, and I was glad that I was able to avoid the heaviness that comes with creamy pasta after eating it.
The addition of miso gives it a strong flavor, and it’s no wonder it’s called “just like porcini.”
It was the best recipe with low cost and high satisfaction.
This time, I tried making “Nanchatte Porcini Pasta” introduced by Keita Yuge, a chef at an Italian restaurant.
This recipe was introduced by an Italian chef and is 120% satisfying!
It’s easy to make with cheap ingredients, so please give it a try!
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