A porcini pasta recipe from Tuscany.
The deliciousness of pasta with porcini mushrooms can only be understood by those who have had the pleasure of eating it. This tagliatelle with porcini is an Italain classic that’s really easy to make. You just need some good quality porcini, wine, garlic, wild mint or thyme. So, definitely worth going mushroom hunting for (even in your local supermarket!).
Le tagliatelle ai funghi porcini.
I will never forget the first time my hubby took me mushroom hunting in the woods and we found a beautiful large porcini mushroom! My excitement was truly childlike! I was expecting to take it home to cook but my hubby insisted we eat it raw, there in the woods! All I can say is Amazing with a capital A!
Mushroom hunting in Italy.
Here in Italy, mushroom picking is a popular pastime. In late summer/early autumn and spring, when the weather is right and the ground still soft from recent rains, the Italians take to the woodlands with baskets on their arms to search for mushrooms.
There are quite a few species that they search for, but porcini are the treasure of the hunt. They are also among the most difficult to find. It may be possible to discover a carpet of chanterelles (finferli in Italian) but not porcini! They tend to hide in the darker crevices under leaves and detritus.
So, if you are not in the know about specific spots where this mushroom might pop up, it can often be a frustrating search (hence the excitement when a porcino is found!)
Porcini means piglets in Italian.
The name porcini actually means “piglets” in Italian. For the French they are cèpe, for the Germans steinpilz meaning stone mushroom and the English also call them cep or ‘penny buns’. The term ‘porcini mushroom’ actually refers to a few different species.
The most highly appreciated from a culinary point of view is Boletus edulis, or the king bolete. This is usually the mushroom people refer to when they say porcini and this is the one the Italians use in their cuisine to make some of the most delicious dishes in their repertoire! (in my opinion anyway!)
Which are better; fresh, frozen or dried porcini?
Among the most popular ways to cook Boletus edulis in Italy are in risotto or with pasta like this tagliatelle with porcini recipe. Since fresh ones are hard to come by, seasonal and expensive when bought, many people (even in Italy) use dried or frozen mushrooms instead.
Personally, I find the taste of dried ones a little strong, especially with pasta. So, when I use them, I add other fresh mushrooms too. Frozen porcini are a good substitute for fresh. They still retain the aroma and nutty flavour that porcini lovers know so well and are very similar in consistency to fresh ones when cooked.
Mushrooms for this recipe.
I have made this porcini pasta recipe with just fresh porcini, and with a combination of dried or frozen ones together with other mushrooms like cremini. Using different mushrooms not only reduces the cost of making this, but the other mushrooms add the meaty texture of fresh fungi that frozen and dried mushrooms don’t have.
If you can get your hands on fresh or frozen porcini, do use them. But, you can also use dried ones soaked in water. If you do, look for large or whole dried ones. They are better than packets with lots of small pieces.
This recipe is originally from Tuscany but porcini are cooked with pasta throughout the Italian peninsula. Some recipes are pretty simple like this one (just the mushrooms, wine, garlic and wild mint or thyme) but others include vegetables such as peas or meat such as speck or sausage.
What pasta to use.
Tagliatelle is the most traditional kind of pasta to go with porcini because it’s a rich pasta and soaks up all the sauce but pappardelle or fettuccine will work too. I usually use fresh homemade or store-bought pasta. Of course, you can also use dried.
If you make this recipe I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you.
Other delicious pasta recipes with porcini mushrooms you should check out!
- Potato and porcini mushroom cannelloni (manicotti)
- Paccheri with porcini, speck and pistachio
- Pasta alla Boscaiola (woodman’s pasta)
- Lasagna bianca with mushrooms and burrata
- Gluten free pasta with porcini and chicken livers
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This recipe was originally published in 2107 but has been updated with new images and text.
Tagliatelle with porcini mushrooms
- 400 g tagliatelle (14oz) fresh or dried
- 500 g fresh or frozen porcini mushrooms (17oz) or 250 g porcini and 250 g cremini. See recipe notes about using dried porcini
- ½ glass white wine
- 3-4 fresh nepitella small leafed wild mint sprigs or thyme or parsley
- 2-3 tbsp extra virgin olive oil
- 2 garlic cloves peeled
- 2 tbsp unsalted butter
- salt and pepper to taste and salt for pasta cooking water
- Parmigiano Reggiano grated or vegetarian parmesan (optional)
- Put water on to boil for the pasta. Add salt once it starts to boil.
- Clean the fresh mushrooms by cutting off the end of the stalk. It would be better not to rinse with water, given that the fungus absorbs it. You can use a small brush to remove any soil, or a damp cloth.
- Cut the mushrooms into pieces
- Fry the peeled garlic cloves in the olive oil, then remove them when golden and add the mushrooms.
- Cook them for about 3-4 minutes until they start to brown. If using frozen mushrooms add after the fresh ones have browned a little
- Add wine and nepitella or thyme, increase the heat and cook until the alcohol has evaporated
- Reduce the heat and add salt and pepper.
- Continue to cook for about another 10-15 minutes. Lower the heat once mushrooms are cooked through and add the butter. When the butter has melted remove the pan from the heat.
- Cook the pasta in salted boiling water, remove a glass of the pasta cooking water to be used later and then drain and add the pasta to the pan with the mushrooms and butter.
- Toss everything together over a low heat. The pasta absorbs liquid very quickly so if it looks too dry, add a little of the pasta cooking water at a time until you get the right creaminess.
- Serve immediately with grated parmigiano or vegetarian parmesan as required.
Tagliatelle is the most traditional kind of pasta to go with porcini because it soaks up all the sauce well and fresh tagliatelle has a rich taste, but pappardelle or fettuccine will work too. Italian Parmigiano isn’t vegetarian so use a vegetarian parmesan or omit cheese for a vegetarian version. Nutrition info doesn’t include cheese. USING DRIED PORCINI. Because dried porcini have a very strong taste and are expensive, I would suggest mixing them with some cremini or white champignon/button mushrooms) That way you also get nice pieces of mushroom in the sauce. 60g (2oz) dried porcini & 400g (14oz) other mushrooms. Soak the dried porcini in a bowl of warm water for at least 30 minutes before draining and cooking. (the water should cover the mushrooms) You can use a bit of the soaking liquid in the sauce.
If you are interested in learning how to make 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 or checkout some recommended pasta making tools?
Stine Mari says
I absolutely love pasta with mushroom, especially wild mushroom we get to hunt ourselves. I tried porcini mushroom for the first time this year and it was delicious!
I LOVE all kinds of mushrooms. Mushrooms as pasta are such a great combination….so delicious. I LOVE dried mushrooms…they are so earthy in sauces. This would be great with a nice glass of wine.
Oh My! This pasta is all the comfort!
My husband loves porcini mushrooms. I know this will be a hit!
Beth Neels says
Pasta and mushrooms are the perfect comfort food! I have never eaten one raw just after picking! Yum!
Pam Greer says
Wow, I can’t even imagine finding a porcini mushroom in the woods! I wouldn’t be able to tell it from a poisonous one, so I’d have to skip it even if I found one! This pasta sounds amazing!
Tayler Ross says
I’ve never has this dish, but man does it look good!
I am a mushroom lover, this looks so insane I can’t wait to try it!
oh em gee this recipe speaks to me! not only do I adore pasta, but I love mushrooms of all kinds too! Mushroom hunting sounds like such fun as well!
Cliona Keane says
Mushrooms are my absolute favourite food, and I love putting them in pasta! This is definitely my kind of dish.
ali randall says
I am a huge fan of mushrooms in my pasta and one of my favorite kinds is porcini mushrooms. This looks like it would make a perfect dinner for the family.
Lisa Bynum says
You description of what it’s like to hunt for mushrooms sounds like so much fun! I bet this pasta tastes absolutely amazing.
Pasta and mushrooms make for such a comforting dish and the porchini really add to the flavor. Sounds good.
So glad that you translated “Porcini” into “Steinpilze” – now I know exactly what you mean.
The recipe combined with white wine sounds delicious:)
Thank you Gabi! Porcini go so well with white wine! So delicious!
Oh yum! There’s nothing quite like a fresh porcini and when prepared in this delicious pasta dish?? Count me in!!
It’s so good isn’t it Sue! One of the best ways to eat porcini!
Joanna Stephens says
Mushroom hunting sounds so fun! This looks like a such a delicious meal, can’t wait to try it.
I love mushroom hunting Joanna! Especially through the woods in the autumn! Although the leaves make it harder to find porcini! Am sure you’ll love dish!
Krissy Allori says
I love any pasta with mushrooms in it! This just looks simply delicious!
Thanks Krissy! Yes pasta with mushrooms is such a yum combo!
Tania | Fit Foodie Nutter says
Pasta is my go to fix for lunch and dinner. Your version with porcini mushrooms looks so super delicious ! I wish I could dig in with a big spoon!
Grazie Tania! We love pasta too, of course!! This version with porcini is very popular in Italy, especially in early autumn when the mushrooms are in season!
Allison - Celebrating Sweets says
This is my kind of meal! This looks absolutely fantastic! I can’t wait to try it.
Thanks Allison! Yes this is a fab plate of pasta, much loved by the Italians! So, I’m sure you will love it too!
your collection of recipes is remarkable! i’ve mainly cooked the vegetarian ones and the creamy pasta limone but love them all: fresh, and so tasty. thank you again and again.
Dearest Henry, thanks so much for your comment! I’m thrilled you like and have tried some of the recipes here. I try to post one to two new recipes a week so there’s always something new to try when you visit again! All the best from Italy.