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Porcini Pasta

Across Italy

Porcini Pasta

Porcini Pasta

Thick porcini slices with an off-heat Parmigiano cream.

50 min · Difficulty ●●○○○

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Meet the dish

An Italian seasonal pasta showcasing autumn porcini

Do not soak porcini: scrape soil from the stem and clean with a damp cloth and brush, then slice lengthwise about 5 mm thick. Sauté with garlic and thyme over medium-high heat for six to eight minutes. Add a separate cream of warm milk and 24-month Parmigiano only after the pasta and mushrooms come off the heat.

Pasta shapes to use

  • mezze maniche

Key ingredients

  • fresh porcini
  • 24-month Parmigiano
  • milk
  • garlic
  • thyme

Follow the cooking scenes

  1. Porcini Pasta: Clean without soaking.

    Step 1: Clean without soaking

    Scrape the stem and remove dirt with a damp cloth and brush.

  2. Porcini Pasta: Sauté thick slices.

    Step 2: Sauté thick slices

    Cut lengthwise 5 mm thick and cook with garlic and thyme for six to eight minutes.

  3. Porcini Pasta: Make the cheese cream.

    Step 3: Make the cheese cream

    Warm milk and melt in Parmigiano and pepper over low heat.

  4. Porcini Pasta: Combine off the heat.

    Step 4: Combine off the heat

    Toss pasta with mushrooms, turn off the heat, then mix in the cheese cream.

What to watch for

  • Clean only the surface; soaking porcini weakens their aroma.
  • Do not boil the cheese cream or it may split.

What sets it apart

Rather than a mixed-mushroom sauce, this keeps fresh porcini in thick slices and makes the Parmigiano cream separately.