Italian Pasta Recipes


Simple and tasty: this is the combination that characterizes fettuccine with mushrooms.

A great first course, with proverbial goodness, that can be prepared in less than half an hour.

With porcini mushrooms or with a delicious mixture of woods, fettuccine with mushrooms is a classic and unmissable recipe of autumn cuisine.





  • 11.5 oz Tagliatelle or Fettuccine – eggs free
  • 10 oz mushrooms
  • 3.5 oz dried cured ham
  • 2 oz butter
  • 2 tbsp extra virgin olive oil
  • basil
  • salt to taste
  • Parmigiano Reggiano cheese



Trim the stalks of the mushrooms, wash carefully, dry them in a napkin and slice thinly.

Cut the ham into thin strips.

Put the extra virgin olive oil in a pan and as soon as it is hot add the mushrooms.

Cook over high heat for 3-4 minutes, add the ham and three or four small leaves of basil, chopped, mix, add the salt and remove the pan immediately from the heat.

Boil and drain the Fettuccine, dress with the prepared sauce, adding the rest of the butter and a generous helping of grated Parmesan.

While dressing, add some tablespoons of their cooking liquid, boiling hot.

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