Farfalle con Funghi

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I have been busy cooking up a storm! But finding the time to sit down, edit and post has been diminishing. But I promise I have now finished House of Cards Season 3 (omg) and will find time again to edit and post up what I’ve been making!

This week in Connecticut feels like someone flipped a switch and suddenly it’s spring. A week ago I was hunkering down for a 6-8″ snow storm and today it is 60 degrees and I can see my lawn again! Today on my drive/crawl into work during rush hour, I noticed a Robin standing on the side of the road. I was instantly excited by this little sign of spring to then spot a second one…and as I crawled along..a third..fourth…NINE total in a line staring out at traffic. My subtle sign of spring suddenly felt rather threatening and intense, but alas- that is how this temperature shift has felt! I won’t complain.

Excuse my imagery in this post, I was thumbing through some cookbook last week and this one sparked my interest. I love mushrooms and decided to try it out. Using this as a blog post was more of an after-thought as I wasn’t sure what was going to come of it, but since it was so delicious I have to share.

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Who has a favorite pasta? I know that sounds silly, it’s pasta…it’s usually made out of the same ingredients and just cut differently. But if you ask around, everyone seems to have a favorite. I always feel you can tell a lot about a person by what their favorite pasta is. Penne- Snooze. Angelhair-Dainty. Elbows-childish. Can you tell I am biased? That’s because the BEST pasta is Farfalle aka Bowtie. Why I think this, you may ask?….


*drops mic*

You know I’ve gone long enough without the obligatory Kanye joke here.mushroom pistachio 090 copy

Farfalle con Funghi  (or bowties with mushrooms for you simple folks) is full of flavor with just a few ingredients.The porcini mushrooms really add the punch to this pretty simple pasta dish and then the marscapone cheese creates a creamy texture you can’t beat. You can’t go wrong with maybe spending a few extra bucks on some good dried mushrooms. A little goes a long way flavor wise and boy does it make a difference…

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This weather has me busting out pasta dishes left and right but as the season changes and the days grow warmer get ready for me to spice things up a bit (Think Spanish! Ole!).

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Farfalle con Funghi

  • 1/2-2 ounces Porcini Mushrooms
  • 1 lb Farfalle pasta
  • 2 tbsp Olive Oil
  • 3 Shallots, diced.
  • 1 lb White Mushrooms, chopped
  • 4 oz. Marscapone cheese
  • 1 cup heavy cream
  • 2 tbsp Parmesan Cheese
  • Salt and Pepper to taste

Start by hydrating your porcini mushrooms in warm water. You want to set them aside for about 15-20 minutes to revive. Meanwhile, bring a pot of salted water to a boil and cook your pasta. In a saute pan over medium-high heat, heat the oil and saute the shallots until lightly browned, about 7 minutes.

Drain the porcini mushrooms, saving the water, and give them a rough chop. Add them and the white mushrooms to the pan with the shallots and and saute another 5-10 minutes until mushrooms are also browns and cooked down a little.

Reduce heat to medium and add the marscapone and cream. Stir slowly until everything is well blended. Add about 1 cup of the mushroom water and the parmesan cheese. Let simmer for a little while to allow the sauce to reduce a little and thicken, about 10 miuntes. Pour your pasta into the pan with the mushroom sauce, toss and serve!

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3 responses to “Farfalle con Funghi”

  1. Annie Avatar

    Bow ties are my fav!

  2. Emilia Gray Avatar

    Dude. Bow tie pasta IS the best.

    1. Alexis Avatar

      that’s why we sisters, yo.

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