New York Times Top 50 Recipes of 2025 | Porcini Ragu @nytcooking @ixta.belfrage
Ingredients
40g dried porcini
Salt & black pepper
¼ cup olive oil
3 garlic cloves, finely chopped
½ tsp red pepper flakes
½ cup finely chopped parsley
1½ Tbsp tomato paste
9 oz dried tagliatelle
1½ oz finely grated Parmesan (+ more)
3 Tbsp heavy cream
Soak porcini in boiling water for 10 minutes, reserve 5 Tbsp soaking liquid, and then finely chop mushrooms. Bring a pot of salted water to a boil and boil pasta until al dente, reserving 1¾ cups pasta water. In a cold large sauté pan, gently cook olive oil, garlic, red pepper flakes, parsley, and a pinch of salt over medium-low until soft, about 5 minutes. Increase heat, add mushrooms, tomato paste, and 50 cracks of black pepper, and cook 3 minutes. Return pan to medium-high, add 1½ cups pasta water plus porcini liquid, simmer 3 minutes, then stir in Parmesan until melted, followed by cream and drained pasta. Toss until emulsified, adding more pasta water if needed, and finish with olive oil, Parmesan, and parsley.
30 Comments
Looks yummy
You somehow have a stock bite
I can more easily find fresh porcini mushrooms than dried… I imagine I could modify this by finely dicing fresh mushrooms and sautéing them until they release their water then adding more water to the pan and simmering? Thoughts?
That's not even ragù, that's just a sauce
As an italian I can only say Porcoddio guys
Love it!!!
50 cracks of black pepper…
Is this a typical cooking instruction?
What's that compared to teaspoon (s) of ground pepper?
I have never seen porcini mushrooms anywhere lol
Are there other mushrooms which can substitute for porcini if you can’t find any?
The parsley is bringing nothing to the party by adding at the beginning. Just ends up being a bunch of black specks throughout the sauce. Add soft herbs at the last minute. If you want the flavour of the parsley to be stronger, add a couple of stems at the beginning and remove them before adding the pasta.
It looks unappealing though, so really?
Ha ha checked out the swedish name for porchini mushrooms. And yes, thats the ones we used to kick like footballs as kids 🙂 "karljohan svamp"
what chemical/substance was entered into the waterpot
what is this fungus
And… It's garbage!
more girls please
Dry dry dry. Don't reduce the sauce so much before put in the pasta.
If I wanted to add ground beef when would I add it
Soaking for 10 minutes is not enough. As in not even close.
💚👏👏👏
That's a neat spurtle. Where did you get it?
Can I make this without mushrooms?
beautiful plating and presentation of the dish 10 out of 10 on the looks and plating alone
if the devs are that greedy then i advise you to be careful, not saying they'd do it but the chances are there
@Foodiligence superb recipe. Keep up the good work !
Yeah I need instacart recipes one's the porcini mushrooms. The f*** yeah this sounds like rich people s*** where you have at at home. Cook to do the f*** you did more cooking stuff since I would do in 3 months. I use the f***😊
Is it all going to be food from the children´s menu?
50! Cracks of black pepper??
Not ragu!
Why does he look AI?