If you can't find tagliardi, which are odd shapes of pasta a bit like broken pieces of pappardelle, then just use regular pappardelle. If you are lucky enough to be able to get to Borough Market in London on a Friday or Saturday, buy fresh ceps or meaty wild mushrooms like pied de mouton or girolles in season. Slice them up and freeze them flat on trays. Transfer into freezer bags so you can take as many or as few as you like when it's time to use them. Another good addition to this is cep flour, sometimes called porcini powder; it gives this dish a real fungi boost.
Allow 60-80g tagliardi per person
250g sliced ceps
2 cloves of garlic, peeled and crushed
1tbsp olive oil
1/2 tsp porcini powder, optional
2tbsp chopped parsley, fresh or frozen
Take a good large non-stick, trustworthy frying pan and heat it with the olive oil until almost smoking. Sauté the ceps, from frozen, with the garlic in a couple of batches on a high heat until they begin to colour. Remove the pan from the heat, spoon out the ceps and put them on a plate to one side.
Return the pan to the heat, add the mascarpone and porcini powder and heat gently until it has melted. Simmer on a low heat until it thickens then add the ceps with any juices, and the parsley, and season. Bring back to the boil and simmer for another minute until the sauce thickens – the juices will have thinned the mascarpone down. Meanwhile cook the pasta in boiling salted water, according to the cooking time on the packet, and drain in a colander.
Mix the sauce with the pasta and re-season if necessary. Reuse content