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Fettuccine ai funghi porcini – Pasta with porcini mushrooms

This is one of those recipes that proves that it can be easy to put a fantastic dish on the table with minimum effort.  Key to the success is, as often, the quality of the ingredients, in this case fresh porcini mushrooms, and home made egg pasta.  If you do not want to make your own pasta then buy the best quality you can find – either fresh of dried.  Make sure to buy a ribbon shaped pasta, like fettuccine, tagliatelle or even pappardelle.

This dish does not need a sprinkling of cheese.


  • 300 g fettuccine or other ribbon shaped pasta
  • 300 g porcini mushrooms, cleaned and cut into bite-sized pieces
  • sprig of rosemary
  • 2 garlic cloves, chopped
  • 1 glass of dry white wine
  • 2 tablespoons olive oil
  • 2 tablespoons chopped flat-leaf parsley
  • peperoncini (chili pepper flakes)
  • sea salt
Heat the olive oil in a frying pan.  Add the mushrooms, the garlic, the rosemary, the peperoncini and the salt.  Fry for 5 minutes, then add the white wine.  Let simmer for another 5 minutes so that the wine can evaporate.  In the mean time cook the pasta al dente, drain and add to the frying pan.  Toss to mix thoroughly, sprinkle with the chopped parsley and serve at once.

Posted in Cucinone in English, Recipes.

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