Creamy Fettuccine with Porcini Mushrooms

Creamy Fettuccine with Porcini Mushrooms Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Pasta needs to cook at a full boil to ensure an even al dente texture. The sauce, made of cream, porcini, and porcini soaking liquid, simmers and reduces for a short time to thicken it enough to cling to the pasta.


6 servings (serving size: 1 cup pasta mixture, 1 tablespoon cheese, and 1 teaspoon chives)

Recipe from

Cooking Light

Nutritional Information

Calories 329
Caloriesfromfat 29 %
Fat 10.6 g
Satfat 5.6 g
Monofat 2.2 g
Polyfat 0.4 g
Protein 12.3 g
Carbohydrate 44.4 g
Fiber 2 g
Cholesterol 32 mg
Iron 2 mg
Sodium 430 mg
Calcium 116 mg


1/2 cup boiling water
1/4 cup dried porcini mushrooms (about 1/4 ounce)
12 ounces uncooked fettuccine
1/2 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons grated Parmigiano-Reggiano cheese
2 tablespoons (1-inch) cut fresh chives


1. Combine 1/2 cup boiling water and mushrooms in a small bowl; cover and let stand 30 minutes or until soft. Drain through a sieve over a bowl, reserving soaking liquid. Finely chop mushrooms.

2. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup pasta water.

3. Combine mushrooms and cream in a medium saucepan over medium heat; bring to a simmer. Stir in salt, pepper, and reserved mushroom soaking liquid; simmer 5 minutes or until slightly thickened. Add pasta and reserved 1/4 cup pasta water to pan; toss well to coat. Sprinkle with cheese and chives. Serve immediately.

James Peterson,

Cooking Light

March 2008
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