Egg Fetuccine with Porcini Mushrooms

Preparation time

10 minutes

Cooking time:

5 minutes






  • 1 package Egg Fetuccini  by Pasta Piccinini
  • 1 pound (500 gr.) fresh porcini mushrooms
  • 1 ounce (50 gr.) butter
  • 1 garlic clove, crushed
  • 2 tbs parsley, minced
  • 2 ounces (a glass) dry white wine
  • salt and pepper


Egg Fettuccine


  1. Clean mushrooms scrubbing them with a wet towel, cut them in 1 inch pieces.
  2. Melt the butter in a skillet and simmer the garlic for 2 minutes over low heat. Add the cut mushrooms, simmer a couple more minutes then add wine, let it evaporate before seasoning with salt and pepper.
  3. Cook tagliatelle for 5 minutes in salted boiling water, drain and transfer to the skillet with the mushrooms. Mix thoroughly, plate and sprinkle minced parsley over each dish.

Just great with a glass of Pinot nero