The combination of wild mushrooms, fresh pasta, and a glass of Italian red wine creates an unmatched dining experience. This recipe transforms humble ingredients into a restaurant-worthy dish: Pappardelle al Ragù di Funghi. The rustic yet elegant pasta celebrates earthy flavors and silky textures that transport diners straight to a small trattoria in Alba.

The Perfect Wine Pairing

Before diving into the recipe, let's explore the ideal wine pairing for this spectacular dish. The 2021 Ferdinando Principiano Barbera d'Alba stands as the perfect complement. This medium to full-bodied red wine from Piedmont brings bright acidity and gorgeous dark cherry notes that create magic with mushrooms. The wine's natural acidity cuts through the richness of the cream and cheese, while its fruit-forward character complements the earthy umami of the wild mushrooms. It's one of those pairings where each component elevates the other.

Ingredients

For the Ragù:

• 1½ lbs mixed wild mushrooms (cremini, shiitake, and porcini)
• 3 large shallots, finely diced
• 4 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons extra virgin olive oil
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• ½ cup Barbera d'Alba (or other dry red wine)
• ¾ cup heavy cream
• 1 cup freshly grated Parmigiano-Reggiano
• Salt and freshly ground black pepper to taste

For the Pasta:

• 1 lb fresh pappardelle
• Reserved pasta water
• Extra Parmigiano-Reggiano for serving
• Fresh parsley for garnish

Instructions

1. Prep the Mushrooms The mushrooms should be cleaned with a damp paper towel (never washed directly in water). Roughly chop them into bite-sized pieces, keeping them fairly chunky. Note that mushrooms shrink considerably during cooking.
2. Start the Sauce In a large skillet over medium heat, melt the butter with olive oil. Add shallots and cook until softened and translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
3. Cook the Mushrooms Add the mushrooms to the pan along with the thyme and rosemary sprigs. Season with salt and pepper. Cook for 15-20 minutes, stirring occasionally, until the mushrooms have released their moisture and begun to caramelize. The goal is to achieve a nice golden brown color – this is where the flavor develops.
4. Build the Sauce Pour in the wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3-4 minutes. Add the cream and simmer until the sauce thickens slightly, about 5 minutes. Stir in the Parmigiano-Reggiano until melted and well combined.
5. Cook the Pasta While the sauce is reducing, bring a large pot of generously salted water to a boil (it should taste like sea water). Cook the fresh pappardelle according to package instructions until al dente, usually 3-4 minutes. Before draining, reserve 1 cup of pasta water.
6. Combine and Serve Add the cooked pasta directly to the mushroom sauce. Toss gently to combine, adding splashes of pasta water as needed to create a silky sauce that clings to the pasta. Remove the herb sprigs.
7. Final Touches Serve in warmed bowls, topped with additional Parmigiano-Reggiano, freshly ground black pepper, and a sprinkle of chopped fresh parsley.

Chef's Tips

• Room temperature ingredients are essential – cream should be removed from the refrigerator 30 minutes before cooking
• Mushrooms shouldn't be crowded in the pan; cooking in batches may be necessary
• Fresh pasta makes a significant difference, but dried pappardelle can work as a substitute
• Serving bowls can be warmed in a 200°F oven for 5 minutes before plating

Storage

This dish is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The dish can be reheated gently on the stovetop with a splash of cream or pasta water to restore the silky sauce.

This cozy dish is perfect for a cool evening, accompanied by the Barbera d'Alba, some crusty bread, and good company. The combination of wild mushrooms, fresh pasta, and perfectly paired wine creates an experience that's greater than the sum of its parts. Buon appetito!