Mezzi Paccheri with Mushrooms and Cream; Recipe from Naples
Known as ‘miezi paccheri alla capa ’e’ mbrello in the local dialect, this Neapolitan recipe for mezzi paccheri with mushrooms and cream is super simple to make and outstandingly delicious!
‘Miezi paccheri alla capa’ e ‘mbrello’.
In Neapolitan dialect, ‘si’na capa’ e ‘mbrella’ is an idiom that means doing things in a rough and haphazard way without thinking! I was unable to discover exactly when this pasta recipe got its name. But, I imagine that it was invented by someone putting ingredients together without following a particular recipe and just using what’s available. Something, I guess, we have all done at times, often with great results!
Cream is not a common ingredient in the Neapolitan kitchen. However, this mezzi paccheri with mushrooms and cream recipe can apparently be found in a famous Neapolitan cookbook called ‘Frijenno Magnanno’ a thousand and one recipes compiled by Luciano de Crescenzo. This cookbook is a collection of recipes from Campania and the author a well-known writer, actor and director from Naples.
The Mushrooms.
You can choose to use dried or fresh mushrooms. If using dried mushroom, you will need to soak them for about 20-30 minutes before cooking. I used fresh cremini and white button mushrooms this time, but I’d like to repeat this recipe with dried mushrooms one day soon!
The Pasta.
Traditionally this recipe calls for mezzi paccheri. Paccheri are quite large wide pasta tubes which are typically Neapolitan. You can read more about paccheri in my post about this pasta. Mezzi paccheri are ‘half’ paccheri so, shorter pasta tubes. I used a pasta that’s very similar to mezzi paccheri called tuffoli. Tuffoli are a ridged pasta tube made by a company called Pasta Mancini from Le Marche, Central Italy.
In my opinion, Pasta Mancini is the equivalent of a ‘designer label’ pasta. This company makes its pasta from durum wheat it grows itself using sustainable farming methods and following a set of rules known as Good Agricultural Practices (GAP). In fact, its pasta factory is located in the middle of its own wheat fields!
Needless to say this company’s pasta is, like other high quality artisan pasta, extruded through bronze dies and slow dried. Definitely worth buying if you come across it.
If you live in US and want to buy the same pasta I used (Tuffoli from Mancini), I recently discovered an online Italian food store which sells this and some other great pasta called SupermarketItaly. You can order it from them!
How to make this mezzi paccheri with mushrooms and cream.
Mushrooms, cream, butter, eggs and Parmigiano (or vegetarian parmesan) are the main ingredients of this super simple recipe. The mushrooms are cooked in butter, while the eggs, cheese and cream are just mixed together and then added to the mushrooms. Once the pasta is cooked, you just mix it with the sauce and it’s ready.
This mezzi paccheri with mushrooms and cream is a bit like a carbonara with cream and mushrooms instead of guanciale. The combination of the eggs, cream and grated Parmigiano combined with the mushrooms cooked in butter create a fabulous sauce that really needs no other seasoning or flavours.
Like carbonara, this recipe also has no onions, garlic or herbs. I added a sprinkling of parsley mostly for a bit of colour, but parsley isn’t in the original recipe, so you can omit it.
If you do try this mezzi paccheri with mushrooms and cream, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
Buon Appetito!
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Other paccheri recipes on The Pasta Project
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Mezzi Paccheri with Mushrooms and Cream
Ingredients
- 400 g mezzi paccheri (14oz) or tuffoli from Pasta Mancini
- 300 g mushrooms (10oz) or 100 g dried mushrooms
- 50 g Parmigiano Reggiano (2 oz) grated ( or vegetarian parmesan as Italian Parmigiano contains animal rennet)
- 50 g butter (2 oz)
- 2 eggs
- 1/4 lt fresh cream (8.5 floz)
- salt for pasta and to taste
- black pepper to taste
- fresh parsley as required (optional)
Instructions
- Clean the mushrooms and cut them into small slices or quarters. If using dried mushrooms, soak in warm water for 20-30 mins then drain and cut into small pieces.
- Melt the butter in a deep frying pan or skillet on a very low flame, so that it does not burn. Add the cut mushrooms and cook for 15 minutes or so.
- While the mushrooms are cooking, put one egg and one egg yolk into a bowl, with the Parmigiano and the cream beat together gently until you have a smooth mixture.
- Put a pot of water on to boil for the pasta. when it starts to boil add salt and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.
- Just before the pasta is ready, add the mixture of eggs, cheese and cream to the mushrooms cooked in butter and mix ( but don’t cook it further). Add salt and pepper to taste.
- When the pasta is cooked, drain it and add it to the sauce. Immediately, mix the sauce and the pasta together well over a low heat. You want the sauce to heat through and coat the pasta without the eggs becoming scrambled.
- Serve immediately with a sprinkling of parsley (optional) and some more grated parmigiano.
Notes
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If you are interested in learning how to make other homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks!?
Just amazing! Super quick to make- and is restaurant worthy for sure! I added some cherry tomatoes half way into cooking the mushrooms and some fresh basil while mixing all together. Simply divine! Thanks for the great recipe!
So happy to hear this recipe was a hit Stephanie! Love the idea of adding cherry tomatoes! Will have to try that.
This recipe with mushrooms and pasta looks totally delicious! Thank you for sharing!
Hi from Bromley, Jacqui. I’m putting together a personal database of recipes and have moved on from fish to pasta, and found a link here from the Friulian spiced pork ragu. “The Pasta Project” features often! But my reason for posting here is this – I loved the reference to the Neapolitan name for the recipe. At first I thought “Ah, ‘mbrello – must be a pun on the way some mushrooms look a bit like umbrellas.” Then I saw your explanation and I thought – “Ah – going out without a hat and umbrella – yes, that’s unprepared.” [Incidentally, it’s raining as I type this!] And I had another wicked thought – that well-known Yorkshire song “On Ilkley Moor bar t’at” (on Ilkley Mooor without a hat). Anyway, this is going on the database for future reference – looks yummy, and the comments here confirm that! Keep up the good work!!
Sorry for the late reply to your comment Laury! I must have missed it! Your database sounds so interesting! If you come across any pasta recipes you think I’d be interested in, I’d love to hear about them! All the best from Verona!
Delicious. Added fresh garlic cloves sliced, 1/4 cu red onion, & crushed red pepper. Used light cream.
Thank you Sandi! So glad to hear you liked this recipe! Your version sounds really flavourful.
One cannot go wrong with pasta. This dish look incredible. I have not tried neapolitan recipes but I think this will be the first one I try.
Thanks so much Mirlene! I’m sure you’ll love this recipe when you try it! It’s fabulous!
I think this can be made with both dried and fresh mushrooms – so yummy! I also think that I need to try more of the Neapolitan cuisine because it looks (and sounds) sooooo goooood!
Yes you can use dried mushrooms too for this recipe April! Neapolitan cuisine is fantastic. Lots of great pasta dishes!
This simple pasta is definitely loaded with lots of flavors and texture. And those mushrooms definitely bring this pasta to another level. Yum!
I agree Linda, the mushrooms make this dish. In fact pasta with mushrooms is definitely always a winner!
This sauce looks so rich and delicious. I love the simple ingredients, and I can’t wait to give it a try!
Thank you! I’m certain you’ll love this dish as much as I do!
mushrooms, cream, pasta … these are my absolute faves! Delish
Mine too Jori. Such a delicious combination!
There is nothing better than a nice creamy pasta dish. I think this looks like it would be perfect for a cold winter day!
I agree Candiss! This is comfort food supreme!
Your pictures really highlight this mezzi paccheri with mushrooms and cream. I’m seriously drooling over this pasta and wishing I had some right now.
Thanks Kelly! This recipe tastes as good as it looks!
The pasta looks delicious with those cream,mushrooms and butter. This makes a great dinner.
Thank you for your comment Lathiya! Yes this is definitely a delicious dinner recipe!
Mushrooms, cream, butter, eggs and parmesan — is there a better pasta combination? This is a seriously delicious recipe. As always, thanks for sharing your talent!
Happy you like this creamy mushroom pasta recipe Amanda!
Thank you for these step-by-step instructions. They were super easy to follow. I had to search in two different places to find the large wide pasta tubes. Yummy!
Glad you managed to find the pasta tubes and enjoyed this mushroom pasta Jeannette!
I love mushrooms, so this dish looks incredible! Do you have a recommendation for another type of pasta if I can’t find this? Thank you!
You can used any large pasta tube or this recipe Carmen! I’d suggest mezze maniche, rigatoni or even pennone /large penne! But go with what you find. The quality of the pasta is more important than the shape! Best to find an artisan bronze extruded pasta if you can!
I love how the sauce clings to the pasta, just the right texture in my opinion. And mushrooms are so delicious in pasta dishes, so I know this is a winner!
Thanks Stine Mari! The quality of the pasta is what helps make the sauce adhere to it. I always prefer to use a bronze extruded, slow dried pasta like the mezzi paccheri (tuffoli) I used.
This pasta looks perfect to me. I love mushrooms and pasta together. Your dishes always look amazing.
Thank you Jere! I think mushrooms with pasta is a perfect meal! So delicious!
As a mushroom lover and pasta lover, this is a winner. Add the cream sauce, and it is a done deal. Pour me a glass of white wine, and I call this one delicious dinner.
Thank you Gloria! Yes a glass (or two!) of white wine would go perfectly with this dish!
Looks sooooo good! Perfect for a quick hearty dinner ♥
Thank you Natalie! This is a easy recipe with a 5 star taste! Wonderful for a quick dinner!
Love how simple and quick this pasta recipe is. Such perfect comfort food!
Comfort food at its best Jill!
Pasta lover since forever. Have tried so many different recipes, now’s surely time for this. Way to go Jacqui.
Thank you! I’m sure you’ll love this recipe Lola!
So comforting, this dish is what I’m going to have on a rainy day!
Yes, perfect for a cold rainy day Shadi! You’re going to love it, I’m sure!
This is the kind of pasta dish I dream about. Creamy, rich and loaded with mushrooms. This is exactly the type of food that has stopped my super-model career dead in its tracks — but it’s worth it!
Yes definitely a dish to dream about Lisa! I have also lost my waistline to good food! But difficult to live in Italy and stay slim!
This looks 100% amazing! Never heard of the dish before but I love a good pasta ai funghi – is there a difference, do you know? Or is it only that they’re from different regions?
Thank you Emmeline! There are many mushroom pasta recipes here in Italy and yes the ingredients depend on the region. This one is quite unique because of the addition of eggs, like carbonara!
This looks like total comfort food! I can’t wait to try it!
I’m sure you’ll really love this recipe Tayler! Definitely perfect comfort food!
This recipe is perfect! It’s super easy and has so much flavor! A great, comforting winter meal!
That’s what I love about this recipe too, Kim! So flavourful and yet super easy to make!
Mushrooms are just one of my favorite things ever. This sauce looks absolutely incredible. Ultimate comfort food!
Thanks Danielle! I love mushrooms too and this recipe can be made with fresh or dried!
I honestly want this pasta right now! First of all I love cream, mushrooms and pasta and you have all three here! YUM!!!
It doesn’t get much better than mushrooms, cream and pasta, does it Cathy?
Looks so delicious, i love mushrooms! This would be my perfect comfort food!
Thank you so much Nathan! Mushrooms and pasta really is perfect comfort food!