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Pasta con Porcini e Panna  #pastaconporcini #pastaconfunghi #mangiarebene #mangiare #mangiaresano #cibo #cibobresciano #foods #foodbloggers #food #foodporn #cucinare #porcini #funghi #funghiporcini #funghiporcini #funghilovers #funghichepassione #primo #primi #cucinagourmet #cucinaitaliana #ciboitaliano #homecooking #homemade #fattodame #fattoincasa #pastaconporcini #foodinplate #foodlover #foodly #foodporn #foodzie #foodphoto #foodpic #foodpost #gnam #instagood #instafood #instagnam #foodstagram #cucinadellanonna Pasta con Porcini e Panna Recipe Guide Introduction

Pasta con Porcini e Panna

Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large skillet or sauté pan
  • Large pot for boiling pasta
  • Colander
  • Wooden spoon or spatula

Ingredients
  

  • Ingredients
  • 250 g 9 oz pasta (tagliatelle or fettuccine work well)
  • 200 g 7 oz fresh porcini mushrooms, cleaned and sliced (or dried porcini, soaked and drained)
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley chopped, for garnish

Instructions
 

  • Instructions
  • Step 1: Prepare the Pasta
  • Boil the pasta - In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. This usually takes about 8–10 minutes.
  • Drain and set aside - Once the pasta is ready, drain it and set it aside, reserving a cup of pasta water for later in case you need to adjust the sauce consistency.
  • Step 2: Sauté the Mushrooms
  • Heat the olive oil - In a large skillet over medium heat, warm the olive oil and butter until melted and shimmering.
  • Cook the onions - Add the chopped onion and cook for about 3 minutes, or until translucent.
  • Add the garlic and mushrooms - Add the minced garlic and sliced porcini mushrooms. Sauté for 5–7 minutes, or until the mushrooms release their juices and are tender and browned. If you’re using dried porcini, ensure they are fully rehydrated and drained before adding.
  • Step 3: Make the Cream Sauce
  • Pour in the cream - Lower the heat to medium-low, and slowly add the heavy cream to the skillet. Stir to combine with the mushrooms and onions.
  • Season to taste - Add salt and black pepper to taste. Stir well and let the sauce simmer for about 5 minutes, until it thickens slightly.
  • Add Parmesan - Stir in the grated Parmesan cheese until melted, creating a smooth, creamy sauce.
  • Step 4: Combine Pasta and Sauce
  • Add the pasta to the skillet - Toss the cooked pasta into the skillet with the sauce, using tongs to coat it evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
  • Garnish - Sprinkle with chopped fresh parsley for a pop of color and added freshness.
  • Step 5: Let Stand and Serve
  • Let the pasta sit - Allow the pasta to stand for about 5 minutes to allow the flavors to meld.
  • Serve - Divide the pasta among plates, and enjoy this rich, creamy dish while it’s hot!
  • Variations and Tips
  • Mushroom Substitution: If fresh porcini mushrooms are not available, use dried porcini (reconstituted) or substitute with other varieties like cremini or shiitake.
  • Vegetarian Option: This dish is already vegetarian. For a vegan version, substitute heavy cream with a plant-based alternative like coconut cream or cashew cream, and replace Parmesan with a vegan cheese or nutritional yeast.
  • Add Protein: For added protein, incorporate grilled chicken or shrimp to complement the creamy sauce and mushrooms.
  • Add White Wine: Add a splash of white wine to the pan after sautéing the mushrooms to enhance the flavor depth before adding the cream.
Keyword Pasta, Pasta con Panna, Pasta con Porcini, Pasta con Porcini e Panna