Mushroom Pappardelle

I cooked this pasta in memory of Antonio Carluccio, who sadly passed away last week. He was one of the most inspirational chefs of all time and I admired his cooking greatly. His passion for food was intense and I am very grateful for all of his work. I have learnt a lot from him! Antonio was famous for his love of mushrooms and insisted that pappardelle was the best pasta to go with a delicious mushroom sauce. Although it is very much inspired by Antonio’s cooking style, I have put my own twist on it. I love the freshness of the lemon, thyme and tomato.



  • Extra Virgin Olive Oil
  • 200g Mushrooms, torn
  • 2 cloves of Garlic, roughly chopped
  • 1 Red Chilli, roughly chopped
  • 1 Lemon
  • Thyme
  • 1 Jubilee Tomato, deseeded and roughly chopped
  • Pecorino Romano (or Parmesan)
  • 125g Parppadelle (or any long pasta)


  1. Heat a decent amount of olive oil in a frying pan. Roughly tear up the mushrooms and fry on a low/medium for 10 minutes or so, until beginning to soften. Season with salt and pepper. The mushrooms will release a lot of water, so let this evaporate and go back into frying mode.
  2. Add the thyme, garlic and chilli and fry for another 5 minutes. Add a drop of pasta water if it begins to dry out too much.
  3. Boil the pasta in salted water, according to packet instructions. Boil for a couple of minutes less than instructed – you want it al dente.
  4. Use tongs to drag the pasta into the mushrooms. Stir in the tomato, parmesan and lemon juice. Add more pasta water if you need to – you want it shiny and silky. Serve and enjoy!

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