Home Food and Wine Pappardelle with Wild Mushroom Ragout and Barolo

    Pappardelle with Wild Mushroom Ragout and Barolo


    Serves 4 | 30 minutes

    Few people anticipate autumn more than the Piedmontese. Fall equals porcini mushroom season, and, notably, the return of the prized edible funghi Tartufo Bianco. Since white truffles don’t grow in the US and acquiring them demands a reputable source and lots of cash, this recipe will focus solely on wild mushrooms. Of course, be our guest if you want to track down a few grams and carefully shave them over the top of a steaming bowl of egg pasta. There’s nothing in the world like sampling the flavor of fresh Tartufo followed by a sip of Nebbiolo.

    To Pair: Barbaresco or Barolo from Piedmont, Italy

    Barolo gets most of the glory, but Barbaresco is a close second. While some experts use gender to compare the two—the former considered more masculine, the latter more feminine—it’s more useful to think of the wines in terms of texture, structure, and approachability. Barolo tends to be more tannic, and consequently, requires an extra year of aging. Barbaresco is approachable earlier, with less tannin on the mid-palate. Both are known for complexity and long-cellaring potential, along with trademark rose and cherry aromatics. Nebbiolo with the earthiness of mushrooms remains one of the classic pairings of the world.

    Wines to Find:

    The 2013 vintage delivered wines of great perfume, elegance and longevity. Try Pio Cesare “Il Bricco” Barbaresco 2013 or Pio Cesare “Ornato” Barolo 2013.


    • 3 tablespoons olive oil
    • 3 large shallots, finely chopped
    • 2 cloves garlic, minced
    • 2 teaspoons fresh rosemary, minced
    • 3/4 – 1 lb. wild mushrooms (look for porcinis, chanterelles, shiitakes, and creminis) cleaned, trimmed and sliced
    • 1 cup chicken broth, low-sodium preferable
    • 1 lb. fresh egg fettuccine
    • 1/2 – 3/4 cup Parmigiano-Reggiano cheese, freshly grated, plus a few pinches for garnish
    • 2 tablespoons fresh flat-leaf parsley, roughly chopped, plus a few pinches for garnish
    • 2 tablespoons unsalted butter
    • Kosher salt and freshly ground pepper, to taste


    1. In a large frying pan bring olive oil to medium-high heat. Add shallots and sauté until they begin to brown, about 4 minutes. Add garlic and rosemary, sautéing until garlic is translucent. Add the mushrooms, season with salt and pepper, and sauté until tender, about 4-5 minutes. Finally, add the broth and simmer until thickened.

    2. Meanwhile, in a large pot, bring salted water to a boil. Cook pasta until al dente. Fresh pasta will only take a few minutes.

    3. Strain pasta then add to the mushrooms with the Parmesan, parsley, and butter and one or two tablespoons of pasta water. Toss gently, coating pasta thoroughly. Scraping all the mushroom bits from the pan, divide with pasta into bowls. Sprinkle with remaining parsley and Parmesan, serve.