Penne with Dried Porcini and Prosciutto
(Penne con Funghi Porcini e Prosciutto)
Ingredients:
1 and 1/2 ounces dried Porcini mushrooms, soaked in 2 cups lukewarm water for 20 minutes.
4 tablespoons butter
1/2 cup very finely minced yellow onion
2 or 3 thick slices (3 ounces) speck or prosciutto, finely diced
1 cup dry white wine
1/4 cup heavy cream
Salt to taste
2 tablespoons chopped fresh flat-leaf Italian parsley
1 pound Penne Rigate pasta
1/2 to 3/4 cup freshly grated Parmigiano-Reggiano cheese
Directions:
Drain porcini mushrooms and reserve soaking water.
Rinse mushrooms well under cold running water and chop them roughly.
Line a strainer with paper towels and strain mushroom water into a bowl to get rid of sandy deposits.
Set aside.
Heat 3 tablespoons of the butter in a large skillet over medium heat.
Add onion and cook, stirring, until onion is lightly golden and soft, about 5 minutes.
Add porcini mushrooms and speck or prosciutto and stir for a minute or two.
Add wine.
Cook, stirring occasionally, until wine is reduced by about half.
Add 1 cup of reserved porcini water and cream.
Season lightly with salt.
As soon as sauce begins to bubble, reduce heat to low and simmer, uncovered until it has a medium-thick consistency, 4 to 5 minutes.
Stir parsley and remaining butter into sauce and turn heat off under skillet.
Meanwhile bring a large pot of water to a boil.
Add 1 tablespoon of salt and pasta.
Cook, uncovered, over high heat until pasta is 'al dente'.
Scoop up and reserve about 1 cup of pasta cooking water.
Drain pasta and place in skillet with sauce.
Season lightly with salt, and add about 1/3 cup of Parmigiano cheese.
Toss everything quickly over medium heat until pasta and sauce are well combined. If pasta seems dry, add some of reserved pasta water and stir quickly to incorporate.
Taste, adjust seasoning and serve with remaining Parmigiano cheese. Makes 4 to 6 servings.