Pasta with porcini mushrooms
4 servings
20 minutes
Pasta with white mushrooms is a true embodiment of Italian gastronomy, where simplicity meets rich flavor. This dish originates from the northern regions of Italy, where white mushrooms are especially valued for their intense, nutty aroma. Tender fettuccine soaked in creamy sauce absorbs the rich mushroom notes, while fresh parsley and lemon juice add a light, refreshing tang. Pasta with white mushrooms is perfect for cozy home dinners as well as exquisite restaurant meals. It is enjoyed by savoring the harmony of textures—the softness of the pasta and the delicate firmness of the mushrooms create a perfect balance. This dish reveals its depth when paired with a glass of dry white wine, enhancing every flavor detail. It cooks quickly but leaves a lasting impression—a true classic of Italian cuisine!
1
Do NOT WASH fresh white mushrooms (can be replaced with frozen)!!! Wipe with a paper towel, slightly damp or clean with a knife, removing all dirt. Cut not too finely. Dice the onion and chop the garlic finely.
- Porcini mushrooms: 250 g
- Onion: 1 head
- Garlic: 2 cloves
2
Preparing water for pasta: boil it, add salt, and 2 tablespoons of olive oil.
- Salt: to taste
- Extra virgin olive oil: 4 tablespoons
3
In a deep skillet, melt butter with olive oil, sauté onion and garlic until fragrant, ensuring they don't burn. Add white mushrooms and sauté well for 5-7 minutes, then pour in the cream and simmer on low heat for another 3-4 minutes.
- Butter: 50 g
- Extra virgin olive oil: 4 tablespoons
- Onion: 1 head
- Garlic: 2 cloves
- Porcini mushrooms: 250 g
- Cream 20% fat: 250 g
4
We cook our pasta until al dente, drain it in a colander, saving some cooking water (about 100 ml).
5
Send the fettuccine to the pan, gently mix the pasta, add the remaining water, chopped parsley, juice of half a lemon, freshly ground pepper, and let it sit for 2 minutes on low heat. It's best served in a deep, warm plate.
- Fresh fettuccine: 250 g
- Parsley: 1 bunch
- Lemon: 0.5 piece
- Ground black pepper: 1 teaspoon
