1 box Cipriani White Pappardelle
4 tbsp olive oil
1 lb fresh porcini mushrooms
4 cloves garlic, sliced
2 tbsp unsalted butter
3 tbsp flat leaf parsley
¼ cup chicken stock
½ cup grated Parmigiano-Reggiano cheese
Use a non-stick skillet and heat the olive oil. Add the mushrooms and garlic for a couple of minutes until light brown. Remove the garlic. Add butter, parsley, and stock and simmer for 1 minute. Boil the pasta in water (watch the time) until al dente and drain well. Add the pappardelle to the porcini sauce and toss until mixed. Add the cheese as desired.
