Penne Rigate with Parmesan Cheese Cream with Cardamom, Porcini Mushrooms and Lime
Penne Rigate with Parmesan Cheese Cream with Cardamom, Porcini Mushrooms and Lime
30 minutes total
Aromatic and well-balanced, this dish combines the warmth of cardamom, the earthy depth of porcini mushrooms, and the bright touch of lime. A smooth Parmesan fondue ties everything together for a refined and flavorful pasta experience.
Ingredients
Serves 4
| 320g | Barilla Protein + Penne Rigate |
| 300 ml | Cream |
| 150 g | Grated Parmigiano Reggiano |
| 200 g | Porcini Mushrooms |
| 1 | Lime |
| 50 g | Cardamom |
| to taste | Poppy Seeds |
| to taste | Salt and Pepper |
| to taste | Corn Starch (Maizena) |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Infuse the cardamom with the cream for about 6 hours.
Step 2
Once the infusion time has elapsed, separate the cream from the cardamom.
Step 3
Simmer the cream in a pan, add the grated Parmigiano Reggiano and mix well until you get a fondue; if it is liquid, thicken with corn starch diluted in water until you get the desired consistency. Season with salt and pepper and keep warm.
Step 4
Clean the porcini mushrooms, cut them into slices and brown them in a pan with a drizzle of oil.
Step 5
Cook the penne in boiling salted water, drain, pour into the pan with the mushrooms. Arrange the pasta on the plate, add the Parmigiano Reggiano fondue, grated lime and poppy seeds before serving.
