Pasta alla Panna e Funghi Recipe Guide

Pasta alla Panna e Funghi is a delightful Italian dish that combines the rich flavors of creamy sauce with earthy mushrooms, creating a comforting and satisfying meal. From my own personal experience, this dish is a fantastic choice for both weeknight dinners and special occasions. It’s easy to prepare, and you can have it ready in no time, making it perfect for those busy evenings. Let me show you how I make this delicious pasta.

Notes on What to Expect

When you prepare Pasta alla Panna e Funghi, expect a creamy, flavorful dish that marries the richness of the sauce with the earthy tones of the mushrooms. The texture should be silky, and the pasta will cling beautifully to the sauce. It’s a crowd-pleaser that’s sure to impress.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 480
• Cost of Ingredients: $10–$15 (prices may vary)
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Large pot
• Skillet
• Colander
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
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Ingredients

• 12 ounces pasta (fettuccine or tagliatelle work well)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms (cremini or button), sliced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Variations

• Mushroom Types: You can mix different types of mushrooms such as shiitake, portobello, or oyster for more depth of flavor.
• Herbs: Add fresh thyme or rosemary for an aromatic touch.
• Protein: Consider adding cooked chicken, pancetta, or sautéed shrimp for a heartier meal.
• Vegan Option: Use plant-based cream and Parmesan cheese alternatives.

Tips and Substitutions

• Gluten-Free: Substitute regular pasta with gluten-free pasta options.
• Dairy-Free: Use coconut cream or cashew cream as a dairy-free alternative.
• Sauce Thickness: If the sauce is too thick, you can thin it out with a little pasta water.
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Step-by-Step Instructions

Step 1: Cook the Pasta

1. Boil Water: In a large pot, bring salted water to a boil.
2. Add Pasta: Once boiling, add the pasta and cook according to package instructions until al dente.
3. Reserve Pasta Water: Before draining, reserve about ½ cup of the pasta cooking water.
4. Drain: Drain the pasta in a colander and set aside.

Step 2: Prepare the Sauce

1. Sauté Aromatics: In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
2. Add Garlic and Mushrooms: Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5-6 minutes, stirring occasionally, until the mushrooms are soft and browned.
3. Make the Cream Sauce: Pour in the heavy cream and bring to a gentle simmer. Let it cook for about 2 minutes, allowing it to thicken slightly.
4. Incorporate Cheese: Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.

Step 3: Combine Pasta and Sauce

1. Add Pasta to Sauce: Add the drained pasta to the skillet and toss to coat evenly in the creamy mushroom sauce. If the sauce is too thick, add a bit of the reserved pasta water until you reach the desired consistency.
2. Taste and Adjust: Taste the pasta and adjust the seasoning with more salt and pepper if needed.

Step 4: Serve

1. Garnish and Serve: Serve the pasta hot, garnished with freshly chopped parsley and extra Parmesan cheese if desired.
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Nutritional Information Per Serving

• Calories: 480
• Protein: 15g
• Carbohydrates: 50g
• Dietary Fiber: 2g
• Sugars: 2g
• Total Fat: 25g
• Saturated Fat: 15g

I hope this guide has made making Pasta alla Panna e Funghi seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I love hearing feedback from a real person like you, so please, leave your honest comment! Enjoy your cooking adventure!