Fettuccine with Porcini Mushroom


Serves: 4



  • 1/4 cup extra-virgin olive oil
  • 2-3 fresh porcini mushrooms, chopped (1-2 cups)
  • fine grain sea salt
  • 5 cloves garlic, chopped
  • 400 grams fettuccine
  • scant 1/2 teaspoon black pepper, freshly ground
  • 1/4 cup pecorino cheese, grated (or Parmesan if you like)
  • zest of one lemon


  • Boil the Pasta water. In the meantime, heat 2 tablespoons of the olive oil in your largest skillet over high heat.
  • Add the mushrooms and a big pinch of salt. Saute the mushrooms until they release their liquid and begin to brown.
  • Stir in the garlic and cook for another 30 seconds or so. Remove from heat and set the skillet aside.
  • Salt the pot of water generously and cook the fettuccine. Drain.
  • Transfer the noodles to the skillet with mushrooms, and stir in the black pepper, cheese, lemon zest, and the remaining 2 tablespoons of olive oil.
I got this recipe from 101cookbooks.com


Contact Us

09 815 0377
0800 CUCINA (0800 282 462)