Pappardelle with porcini


by: GirlCocoa

If you can't find any porcini (ceps), or they are out of season, you can still make this with other wild mushrooms — but not button mushrooms (as they don't have enough flavor) or trompettes (as they are too dark and hitter).


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serves: 4

1 recipe quantity of fresh egg pasta dough

7 tablespoons butter

2 cloves garlic (finely chopped)

1/2 pound (8 ounces) porcini (sliced)

1/2 glass of white wine

small bunch of chives, cut into short lengths

handful of parsley, coarsely chopped

2 tablespoons freshly grated Parmesan (optional)

salt and pepper

Nutrition Facts
Pappardelle with porcini

Servings Per Recipe: 4

Amount per Serving

Calories: 423

  • Total Fat: 24.2 g
  •     Saturated Fat: 14.1 g
  •     Trans Fat: 0.8 g
  • Cholesterol: 118.6 mg
  • Sodium: 364.8 mg
  • Total Carbs: 39.7 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 1.6 g
  • Protein: 11.9 g

how is this calculated?

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1.  Heat half the butter in a saute pan, add the chopped garlic and cook gently without allowing it to color. Add the mushrooms and stew them gently without frying. Season and add the white wine. Cover with a lid and cook for a couple of minutes.

2.  Put a large pan of water on to boil for the pasta. Salt it, put in your

3.  Pasta and cook for a couple of minutes (checking after a minute), until al dente.

4.  Drain, reserving some of the cooking water. Add the pappardelle to the pan containing the mushrooms. Toss for a minute, add the rest of the butter and stir in. Add the chives and parsley, with some more cooking water if needed, and serve with Parmesan if you like.

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