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!?
LL says
I made this recipe! It was so good, I was deterred in the beginning because I was scared adding the egg mix to the mushrooms would scramble but I went thru with the recipe and it was perfect. I added onions, garlic and sausage and only used 1/2 a bag of the paccheri pasta. Next time I would double the mushrooms.
5/5 stars, resembles what you would order at a nice Italian restaurant.
Jacqui says
I’m happy to hear you liked this recipe. We love it. Great idea to add sausage. I should try that. Another nice recipe that uses eggs in the same way is pasta alla papalina from Rome. You can check out the recipe here https://www.the-pasta-project.com/pasta-alla-papalina-recipe-from-rome/ and of course Italian carbonara is made with eggs not cream.
Dianne says
We had a similar dish in Venice recently. I tried to replicate it but used pancetta, shallot, baby bella mushrooms, cream, cheese with the paccheri pasta (that I ordered online from Walmart.com) Delicious and versatile. Love your page!
Kenny says
Would you mind clarifying if it’s heavy cream (36% milk fat) that you’re using for this recipe?
So happy to have stumbled upon your blog btw, I LOVE the concept and how accessible your recipes are!!
Jacqui says
Hi Kenny, happy to hear you like my blog! Re the cream in this recipe, I used Italian fresh cream which has a minimum of 30% fat. So I guess it’s similar to what you call heavy cream. However, some readers told me they used light cream. So, I guess that would work too if you want to make it lighter! Do let me know what you think if you try this recipe. It’s one of favourite mushroom pastas!
Carl says
Delicious.
Stephanie Brock says
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!
Jacqui says
So happy to hear this recipe was a hit Stephanie! Love the idea of adding cherry tomatoes! Will have to try that.
Deborah says
This recipe with mushrooms and pasta looks totally delicious! Thank you for sharing!
Laury Burr says
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!!
Jacqui says
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!
Sandi Fields says
Delicious. Added fresh garlic cloves sliced, 1/4 cu red onion, & crushed red pepper. Used light cream.
Jacqui says
Thank you Sandi! So glad to hear you liked this recipe! Your version sounds really flavourful.
Mirlene says
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.
Jacqui says
Thanks so much Mirlene! I’m sure you’ll love this recipe when you try it! It’s fabulous!
April says
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!
Jacqui says
Yes you can use dried mushrooms too for this recipe April! Neapolitan cuisine is fantastic. Lots of great pasta dishes!
Linda says
This simple pasta is definitely loaded with lots of flavors and texture. And those mushrooms definitely bring this pasta to another level. Yum!
Jacqui says
I agree Linda, the mushrooms make this dish. In fact pasta with mushrooms is definitely always a winner!
Cheese Curd In Paradise says
This sauce looks so rich and delicious. I love the simple ingredients, and I can’t wait to give it a try!
Jacqui says
Thank you! I’m certain you’ll love this dish as much as I do!
Jori says
mushrooms, cream, pasta … these are my absolute faves! Delish
Jacqui says
Mine too Jori. Such a delicious combination!