• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Pasta Project logo

  • Recipe Index
  • Italy’s Regions
    • Abruzzo
    • Aosta Valley (Valle d’Aosta or Val d’Aosta)
    • Basilicata
    • Campania
    • Calabria
    • Emilia-Romagna
    • Friuli Venezia Giulia
    • Lazio (Latium)
    • Liguria
    • Lombardy
    • Le Marche Region; the next Tuscany
    • Molise, Italy’s second smallest region.
    • Piedmont-Piemonte
    • Puglia
    • Sardinia
    • Sicily, the food and the pasta!
    • Trentino-Alto Adige (South Tyrol)
    • Tuscany (Toscana) the Food and Pasta.
    • Umbria, the green heart of Italy
    • Veneto
  • Pasta and recipes by region
    • Abruzzo
    • Aosta Valley (Valle d’Aosta)
    • Basilicata
    • Calabria
    • Campania
    • Emilia-Romagna
    • Friuli Venezia Giulia
    • Lazio (Latium)
    • Liguria
    • Lombardy
    • Le Marche (Marche region)
    • Molise
    • Piedmont-Piemonte
    • Puglia
    • Sardinia
    • Sicily
    • Trentino-Alto Adige/South Tyrol
    • Tuscany-Toscana
    • Umbria
    • Veneto
  • Pasta Types
    • Anelli or Anelletti pasta rings.
    • Bigoli Pasta from Veneto
    • Biricci pasta
    • Bucatini; the spaghetti with a hole!
    • Busiate
    • Caccavelle Giant Pasta Shells from Gragnano, Naples.
    • Calamarata pasta from Southern Italy.
    • Candele: Pasta candles
    • Cannelloni or Manicotti
    • Casarecce pasta from Sicily.
    • Cavatelli Pasta from Southern Italy
    • Conchiglie, Conchigliette, Conchiglioni.
    • Corzetti or Croxetti Pasta from Liguria.
    • Dischi Volanti Pasta (Messicani)
    • Ditaloni, Ditali, Ditalini
    • Elicoidali
    • Farfalle pasta: Butterflies and Bow Ties
    • Fettuccine pasta (lisce e rigati)
    • Fileja pasta from Calabria
    • Fresine pasta from Gragnano
    • Fusilli Pasta; long, short, homemade and hollow.
      • Fusilli Bucati Corti (short hollow fusilli)
    • Garganelli pasta from Romagna (Emilia-Romagna)
    • Gargati Pasta from Veneto.
    • Gigli or Campanelle pasta
    • Gomiti Elbow Pasta, a pasta with many names
    • Italian Gnocchi; Potato gnocchi and family
      • Canederli: Italian Bread Dumplings from South Tirol
    • Gramigna: Pasta from Emilia-Romagna.
    • Grattoni-grattini (pasta for soup)
    • Intrecci pasta.
    • Lagane pasta from Southern Italy
    • Lasagne or lasagna.
    • Linguine pasta from Liguria
    • Lombrichelli, hand rolled pasta from Lazio
    • Lorighittas Pasta from Sardinia
    • Lumaconi (snail shell pasta)
    • Maccheroncini di Campofilone from Le Marche
    • Mafaldine (mafalda or reginette)
    • Malloreddus (Sardinian Gnocchi)
    • Maltagliati Pasta
    • Mezze Maniche Pasta (half-sleeves)
    • Occhi di Lupo (wolf’s eyes) Pasta
    • Orecchiette pasta
    • Paccheri
    • Pappardelle pasta from Tuscany
    • Passatelli Pasta from Emilia-Romagna
    • Penne
    • Pici pasta from Tuscany
    • Pizzoccheri (buckwheat pasta)
    • Radiatori (radiator shaped pasta)
    • Rigatoni, pasta with ridges.
    • Sagne Pasta from Abruzzo, Molise and Lazio.
    • Sardinian Fregola (fregula sarda)
    • Scialatielli pasta from Amalfi
    • Sedani rigati
    • Spaccatelle pasta from Sicily
    • Spaghetti
    • Spaghetti/Maccheroni alla Chitarra from Abruzzo
    • Strozzapreti
    • Tagliatelle
    • Tagliolini
    • Torchio Pasta (Maccheroni al Torchio)
    • Tortelli and Ravioli
      • Cjarsons ravioli from Friuli Venezia Giulia.
    • Trescatori Pasta from Abruzzo
    • Trofie pasta from Liguria
    • Tuscan Gnudi (ricotta and spinach gnocchi)
    • Vermicelli
    • Vesuvio pasta from Campania; shaped like a volcano!
    • Ziti and Zitoni Pasta
  • Pasta Recipes
    • Baked Pasta Recipes
    • Pasta with Poultry and Game
    • Pasta Salads and in Soups
    • Vegetarian Pasta dishes
    • Seafood & Lake Fish Pasta
    • Meat Pasta Dishes
    • Pesto and other pasta sauces
      • Alla Mediterranea (Mediterranean sauce and celebrations!)
      • Beetroot and Radicchio Pesto
      • Busiate with radicchio pesto
      • Busiate pasta with Trapanese pesto from Trapani
      • Casarecce with pumpkin and orange pesto
      • Roasted Red Pepper Pesto with Casarecce Pasta
      • Fusilli pasta with black olive pesto and tuna.
      • Long Fusilli Pasta with Pesto Calabrese
      • Matcha Pesto for Pasta
      • Pappardelle pasta with walnut sauce and black truffle shavings
      • Pesto Pasta Liguria with Potatoes and Green Beans
      • Pasta with pistachio pesto
      • Trofie Pasta with Rocket Pesto Recipe
      • Tuscan pici pasta all’etrusca with asparagus
    • Special & Favourite Pasta Recipes
      • Baked Pasta Roses
      • Cinnamon Butter Gnocchi: Recipe from Veneto
      • Gnocchi alla Romana
      • Lasagna bianca with mushrooms and burrata
      • Spaghetti al limone with ricotta, basil and lemon
      • Spaghetti/Maccheroni alla Chitarra with 4 meat ragu Abruzzese
      • Stuffed Lumaconi (Lumache) snail shell pasta
      • Pasta with Nduja
      • Pasta al forno (pasta bake the Italian way)
      • Ricotta Gnudi with Black Truffle.
      • Tagliolini with Taleggio and Black Truffle
  • Restaurants and Pasta Companies
    • Agriturismo Il Romitorio, Tuscania, Lazio
    • Restaurant Dei Cantoni, Longiano, Emilia-Romagna
    • Pasta Mancini: Pasta From Field to Fork.
    • The Best Italian Pasta Ever: Pastificio dei Campi
    • Organic Pasta Makers Girolomoni.
  • SHOP OUR ARTICLES
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Italy’s Regions
  • Pasta and recipes by region
  • Pasta Types
  • Pasta Recipes
  • Restaurants and Pasta Companies
×

Home » Pasta Types » Paccheri » Mezzi Paccheri with Mushrooms and Cream.

January 7, 2019

Mezzi Paccheri with Mushrooms and Cream.

Jump to Recipe Print Recipe

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!

mezzi paccheri with mushrooms and cream

‘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!

mezzi paccheri with mushrooms and cream

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.

ingredients for mezzi paccheri with mushrooms and cream

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!

cooked mushrooms in frying pan

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.

cream, eggs and grated parmigiano in white bowl

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!

cream, eggs and grated parmigiano sauce

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!

cooked mushrooms with cream, egg and cheese sauce in frying pan

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.

mushroom sauce for mezzi paccheri with mushrooms and cream

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.

mezzi paccheri with mushrooms and cream

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.

mezzi paccheri with mushrooms and cream

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!

Pin for later.

mezzi paccheri pasta with mushrooms and cream

Other paccheri recipes on The Pasta Project

  1. Paccheri with calamari and potato
  2. Paccheri with porcini, speck and pistachio

Save this recipe for later?

If you want to save this recipe for later, you can print it, bookmark this page or save it to Pinterest.

mezzi paccheri pasta with mushrooms and cream
mezzi paccheri with mushrooms and cream

Mezzi Paccheri with Mushrooms and Cream

Jacqueline De Bono
This super simple Neapolitan recipe has only 5 main ingredients and can be made in the time it takes to boil the water and cook your pasta! A perfect vegetarian pasta recipe for week nights that all the family will love!
5 from 28 votes
Print Recipe Save Recipe Saved!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Campania, Italian, Southern Italian
Servings 4

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

If you don’t have mezzi paccheri you can use other pasta tubes such as rigatoni, penne or tortiglioni.
However, 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. 
I had some leftovers from this dish to which I added some fried pancetta and béchamel (white sauce) and baked the following day with some more grated cheese on top! It was delicious. Keep leftovers in the fridge covered with cling film, otherwise the pasta will dry out.
Keyword mushrooms, paccheri, pasta recipe, vegetarian

Want to know more about my life in Italy? Why not subscribe to my newsletter? New subscribers get a free series of recipe e-books too!

Pin for Later.

mezzi paccheri with mushrooms and cream

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!?

Filed Under: Campania, Paccheri, Vegetarian Pasta dishes Tagged With: Campania, mushrooms, paccheri, vegetarian

Reader Interactions

Comments

  1. Carl says

    May 11, 2022 at 5:17 pm

    Delicious.

    Reply
  2. Stephanie Brock says

    June 14, 2021 at 7:34 am

    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!

    Reply
    • Jacqui says

      June 17, 2021 at 11:40 am

      So happy to hear this recipe was a hit Stephanie! Love the idea of adding cherry tomatoes! Will have to try that.

      Reply
  3. Deborah says

    January 10, 2021 at 3:13 am

    This recipe with mushrooms and pasta looks totally delicious! Thank you for sharing!

    Reply
  4. Laury Burr says

    October 21, 2020 at 9:53 am

    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!!

    Reply
    • Jacqui says

      December 05, 2020 at 5:42 pm

      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!

      Reply
  5. Sandi Fields says

    December 29, 2019 at 4:45 am

    Delicious. Added fresh garlic cloves sliced, 1/4 cu red onion, & crushed red pepper. Used light cream.

    Reply
    • Jacqui says

      December 29, 2019 at 6:45 am

      Thank you Sandi! So glad to hear you liked this recipe! Your version sounds really flavourful.

      Reply
  6. Mirlene says

    January 14, 2019 at 12:05 pm

    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.

    Reply
    • Jacqui says

      July 31, 2019 at 3:45 pm

      Thanks so much Mirlene! I’m sure you’ll love this recipe when you try it! It’s fabulous!

      Reply
  7. April says

    January 13, 2019 at 10:40 pm

    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!

    Reply
    • Jacqui says

      July 31, 2019 at 3:47 pm

      Yes you can use dried mushrooms too for this recipe April! Neapolitan cuisine is fantastic. Lots of great pasta dishes!

      Reply
  8. Linda says

    January 13, 2019 at 7:06 am

    This simple pasta is definitely loaded with lots of flavors and texture. And those mushrooms definitely bring this pasta to another level. Yum!

    Reply
    • Jacqui says

      July 31, 2019 at 3:48 pm

      I agree Linda, the mushrooms make this dish. In fact pasta with mushrooms is definitely always a winner!

      Reply
  9. Cheese Curd In Paradise says

    January 13, 2019 at 4:52 am

    This sauce looks so rich and delicious. I love the simple ingredients, and I can’t wait to give it a try!

    Reply
    • Jacqui says

      July 31, 2019 at 3:48 pm

      Thank you! I’m certain you’ll love this dish as much as I do!

      Reply
  10. Jori says

    January 12, 2019 at 7:05 pm

    mushrooms, cream, pasta … these are my absolute faves! Delish

    Reply
    • Jacqui says

      July 31, 2019 at 3:49 pm

      Mine too Jori. Such a delicious combination!

      Reply
  11. Candiss says

    January 12, 2019 at 12:37 am

    There is nothing better than a nice creamy pasta dish. I think this looks like it would be perfect for a cold winter day!

    Reply
    • Jacqui says

      July 31, 2019 at 3:50 pm

      I agree Candiss! This is comfort food supreme!

      Reply
  12. Kelly Anthony says

    January 11, 2019 at 7:42 pm

    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.

    Reply
    • Jacqui says

      July 31, 2019 at 3:51 pm

      Thanks Kelly! This recipe tastes as good as it looks!

      Reply
  13. Lathiya says

    January 11, 2019 at 6:42 pm

    The pasta looks delicious with those cream,mushrooms and butter. This makes a great dinner.

    Reply
    • Jacqui says

      July 31, 2019 at 3:52 pm

      Thank you for your comment Lathiya! Yes this is definitely a delicious dinner recipe!

      Reply
  14. Amanda says

    January 10, 2019 at 8:25 pm

    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!

    Reply
    • Jacqui says

      July 31, 2019 at 3:53 pm

      Happy you like this creamy mushroom pasta recipe Amanda!

      Reply
  15. Jeannette (Jay Joy) says

    January 10, 2019 at 7:33 pm

    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!

    Reply
    • Jacqui says

      July 31, 2019 at 3:54 pm

      Glad you managed to find the pasta tubes and enjoyed this mushroom pasta Jeannette!

      Reply
  16. Carmen Berry says

    January 10, 2019 at 3:16 am

    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!

    Reply
    • Jacqui says

      July 31, 2019 at 3:57 pm

      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!

      Reply
  17. Stine Mari says

    January 09, 2019 at 3:13 pm

    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!

    Reply
    • Jacqui says

      July 31, 2019 at 3:59 pm

      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.

      Reply
  18. Jere Cassidy says

    January 09, 2019 at 1:16 am

    This pasta looks perfect to me. I love mushrooms and pasta together. Your dishes always look amazing.

    Reply
    • Jacqui says

      January 09, 2019 at 8:52 am

      Thank you Jere! I think mushrooms with pasta is a perfect meal! So delicious!

      Reply
  19. Gloria says

    January 08, 2019 at 6:55 pm

    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.

    Reply
    • Jacqui says

      January 08, 2019 at 7:38 pm

      Thank you Gloria! Yes a glass (or two!) of white wine would go perfectly with this dish!

      Reply
  20. Natalie says

    January 08, 2019 at 6:30 pm

    Looks sooooo good! Perfect for a quick hearty dinner ♥

    Reply
    • Jacqui says

      January 08, 2019 at 7:42 pm

      Thank you Natalie! This is a easy recipe with a 5 star taste! Wonderful for a quick dinner!

      Reply
  21. Jill says

    January 08, 2019 at 6:24 pm

    Love how simple and quick this pasta recipe is. Such perfect comfort food!

    Reply
    • Jacqui says

      January 08, 2019 at 7:43 pm

      Comfort food at its best Jill!

      Reply
  22. [email protected] says

    January 08, 2019 at 6:22 pm

    Pasta lover since forever. Have tried so many different recipes, now’s surely time for this. Way to go Jacqui.

    Reply
    • Jacqui says

      January 08, 2019 at 7:44 pm

      Thank you! I’m sure you’ll love this recipe Lola!

      Reply
  23. Shadi Hasanzadenemati says

    January 08, 2019 at 6:11 pm

    So comforting, this dish is what I’m going to have on a rainy day!

    Reply
    • Jacqui says

      January 08, 2019 at 7:45 pm

      Yes, perfect for a cold rainy day Shadi! You’re going to love it, I’m sure!

      Reply
  24. Lisa | Garlic & Zest says

    January 08, 2019 at 5:25 pm

    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!

    Reply
    • Jacqui says

      January 08, 2019 at 7:47 pm

      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!

      Reply
  25. Emmeline says

    January 08, 2019 at 3:34 pm

    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?

    Reply
    • Jacqui says

      January 08, 2019 at 7:49 pm

      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!

      Reply
  26. Tayler Ross says

    January 08, 2019 at 2:36 pm

    This looks like total comfort food! I can’t wait to try it!

    Reply
    • Jacqui says

      January 08, 2019 at 7:50 pm

      I’m sure you’ll really love this recipe Tayler! Definitely perfect comfort food!

      Reply
  27. kim says

    January 08, 2019 at 2:16 pm

    This recipe is perfect! It’s super easy and has so much flavor! A great, comforting winter meal!

    Reply
    • Jacqui says

      January 08, 2019 at 7:53 pm

      That’s what I love about this recipe too, Kim! So flavourful and yet super easy to make!

      Reply
  28. Danielle Wolter says

    January 08, 2019 at 1:42 pm

    Mushrooms are just one of my favorite things ever. This sauce looks absolutely incredible. Ultimate comfort food!

    Reply
    • Jacqui says

      January 08, 2019 at 7:54 pm

      Thanks Danielle! I love mushrooms too and this recipe can be made with fresh or dried!

      Reply
  29. Cathy says

    January 08, 2019 at 1:41 pm

    I honestly want this pasta right now! First of all I love cream, mushrooms and pasta and you have all three here! YUM!!!

    Reply
    • Jacqui says

      January 08, 2019 at 7:55 pm

      It doesn’t get much better than mushrooms, cream and pasta, does it Cathy?

      Reply
  30. Nathan Wyper says

    January 08, 2019 at 1:15 pm

    Looks so delicious, i love mushrooms! This would be my perfect comfort food!

    Reply
    • Jacqui says

      January 08, 2019 at 7:56 pm

      Thank you so much Nathan! Mushrooms and pasta really is perfect comfort food!

      Reply

Trackbacks

  1. Paccheri Recipes - Paccheri Pasta With Sausage - Julia'S Album says:
    November 19, 2020 at 1:17 am

    […] 4. Mezzi Paccheri with Mushrooms and Cream. – The Pasta Project […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where… Read More

Top Italian Food Blog

3rd place in Top 50 Italian Food Blogs Awards by Feedspot

Italian Food Blogs

Follow Me

Tags

Abruzzo baked pasta calabria Campania dried pasta Emilia Romagna fresh pasta fusilli gnocchi homemade pasta lamb lasagna lasagne Lazio Le Marche Liguria linguine meat pasta mushrooms Northern Italy orecchiette paccheri pancetta pesto porcini Puglia quick and easy ragu Ravioli ricotta saffron Sardinia sausage seafood Sicily Southern Italy spaghetti tagliatelle tagliolini Trentino-Alto Adige tuna Tuscany vegan vegetarian Veneto

Visit My Shop

In my weekly newsletters, I write about my life in Italy, Italian places, traditions and culture, as well as other foods not just pasta! As a Pasta Project subscriber you'll also get a FREE recipe e-book series! Plus links to the latest recipes and posts.

So, sign up now and get the first recipe e-books to download!

Privacy Policy

Footer

  • Legal disclaimer
  • Privacy Policy
  • Copyright & Disclaimer/ Terms of Use

Copyright © 2022 The Pasta Project on the Brunch Pro Theme