First course / pasta
Fragrant porcini mushrooms, garlic, white wine, and fresh parsley coat rustic strozzapreti pasta in a rich Italian-style sauce with deep woodland flavor.
Recipe video
Clean the porcini gently with a damp cloth or soft brush. Trim earthy ends and slice the mushrooms evenly.
Bring a large pot of water to a boil. Salt it generously so the pasta can absorb flavor while cooking.
Warm the olive oil and butter in a wide pan over medium heat until the butter melts and foams gently.
Add the crushed garlic and cook briefly until fragrant, without letting it brown or burn.
Add the sliced porcini in a single layer as much as possible. Cook undisturbed for 2 minutes to help them brown.
Stir the mushrooms, season with salt and pepper, and cook for 5–6 minutes until tender and lightly golden.
Pour in the white wine and let it bubble until most of the alcohol smell disappears and the pan juices concentrate.
Remove the garlic cloves, then lower the heat to keep the porcini warm and juicy.
Cook the strozzapreti until al dente, following the package timing and tasting near the end.
Reserve about 120 ml / 4 fl oz of pasta water before draining the pasta.
Add the drained strozzapreti directly to the porcini pan and toss gently over medium heat.
Add a splash of pasta water and stir until the starch creates a light, glossy sauce around the pasta.
Turn off the heat. Add Parmigiano Reggiano and parsley, then toss until creamy but not dry.
Taste, adjust salt and pepper, and serve immediately while the porcini aroma is at its best.
