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Taste of Italy: Porcini mushroom pasta with sage and rosemary


  • 200 grams treccine or trofie pasta
  • 200 grams fresh porcini mushrooms
  • 2 leaves of fresh sage
  • 2 garlic cloves
  • 30 grams butter
  • 20 ml olive oil
  • 100 ml double cream
  • one spring of fresh rosemary
  • salt
  • freshly ground black pepper
  • 50 grams Grana Padano or Parmigiano Reggiano cheese


  • Boil the pasta in salted water for 2 minutes less than the time indicated on the package.
  • Cut the mushrooms into thin slices then fry them in a wide dry pan for about 2-3 minutes. Add the chopped sage, the bruised garlic cloves and then the oil and the butter and keep on frying for another 4-5 minutes. Season with salt.
  • When the pasta is done, transfer it into the pan along with 4-5 tablespoons of the water they were boiled in. Cook for about 2-3 minutes, until all the water is evaporated, then add the cream and keep cooking for another 3 minutes.
  • At the end, season with freshly chopped rosemary and ground black pepper.

tips & tricks:

  • Save a few slices of mushroom to dry-fry them in a separate pan for 2-3 minutes, then add a few drops of olive oil and continue frying for about 2 minutes. Use them to decorate the plate.
  • Serve the pasta right after is done, seasoned with freshly ground black pepper and some shavings of Grana Padano or Parmigiano Reggiano cheese.
  • Don't forget a bottle of good Italian white wine :)