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Fettuccine with potatoes and porcini mushrooms

Porcini mushrooms are a very frequent ingredient in my dishes, they enrich and give a flavor that I personally like very much and so I made a side dish with potatoes. One day I was very late because a client could not decide the draft to choose and when I got home I had very little time but I was very hungry. I peeked into the fridge and there was the bowl with the leftover side dish from the night before. I decided to use it as a condiment and it was a success… since then it was no longer a side dish but the sauce of one of our favorite pastas.


280 gr of pasta like fettuccine

80 gr of frozen porcini mushrooms

2 potatoes

1 clove of garlic

Extra virgin olive oil

Chopped parsley

Salt and pepper

Wash the potatoes, peel them and cut them into small cubes. Blanch them in boiling salted water for 2/3 minutes. In a pan, heat the extra virgin olive oil and add the crushed clove of garlic, as soon as it sizzles add the still frozen mushrooms, continue cooking and do not worry if they drain water, it will dry as it cooks and will give more flavor. to the plate. When the mushrooms have evaporated the water, add the blanched potatoes and stir to flavor, do not worry if it will be a little dry, we will remedy it with a little water from cooking the pasta. Salt, pepper and add the chopped parsley. Meanwhile, bring the water for the pasta to a boil in a large pot, add salt and drop the fettuccine. Strain them al dente and keep a cup of cooking water. Dip the pasta into the pan with the potatoes and mushrooms and mix by adding a little cooking water. If you like, add some grated Parmesan cheese or pecorino romano.

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