Simple Delights: Carluccio's Quick & Easy Mushroom Pasta Recipe

Nothing captures the authentic, comforting spirit of Italian home cooking quite like a beautiful pasta dish. It doesn't need to be complicated; sometimes, the best recipes are the simplest, letting a few quality ingredients truly shine.

Today, we're sharing a timeless, easy recipe that brings the taste of Italy to your kitchen in under 30 minutes: our Simple Mushroom Pasta. It’s rich, fragrant, and perfect for a cozy weeknight meal.

What You'll Need 

This recipe serves 2 hungry people.

Ingredients:

• 200g Pasta: We recommend using a shape that holds the sauce well, such as Penne, or Trottole!

• 300g Mixed Mushrooms: A combination works best for depth of flavour! Try a mix of Chestnut, Shiitake, and a few Porcini (if available) for an authentic Italian touch.

• 2 Cloves Garlic: Finely chopped.

• 100ml Dry White Wine: Such as a crisp Pinot Grigio (optional, but highly recommended for flavour).

• 100ml Double Cream or Crème Fraîche (this is optional for a richer sauce).

• 2 tbsp Olive Oil (a high quality oil, of course!).

• A knob of Unsalted Butter.

• A Handful of Fresh Parsley: Finely chopped.

• 50g Parmigiano Reggiano: Freshly grated.

• Salt and Freshly Ground Black Pepper: To taste.

Step-by-Step Method 

1. Cook the Pasta

• Bring a large pot of salted water to a rolling boil. Remember, the water should be "as salty as the sea."

• Add the pasta and cook according to the package instructions until al dente (firm to the bite).

• Before draining, reserve about 1 cup (240ml) of the starchy pasta cooking water. Drain the pasta and set aside.

2. Sauté the Mushrooms

• While the pasta cooks, clean your mushrooms and slice them evenly.

• Heat the olive oil and butter in a large frying pan or skillet over medium-high heat.

• Add the sliced mushrooms. Do not overcrowd the pan; this is crucial for a nice sear. Cook them undisturbed for 3-4 minutes to allow them to brown and release their moisture.

• Stir, and continue cooking until they are nicely caramelised and soft, about 5-7 minutes total.

• Stir in the finely chopped garlic and cook for just 1 minute until fragrant. Do not let the garlic burn!

3. Deglaze and Create the Sauce

• If using, pour in the white wine and let it bubble away for 2 minutes, scraping up any browned bits from the bottom of the pan—this is where the flavour lives!

• Reduce the heat to medium. Pour in the cream (or crème fraîche) if using, and stir well to combine.

• Add about half of the reserved starchy pasta cooking water. Bring the sauce to a gentle simmer. The starches in the water will help bind the sauce to a beautiful, silky consistency.

4. Finish and Serve

• Toss the drained pasta directly into the mushroom sauce. Stir well to coat every piece.

• If the sauce looks too thick, add more of the reserved pasta water, a spoonful at a time, until the pasta is perfectly coated.

• Stir in most of the grated Parmigiano Reggiano and the chopped parsley.

• Season generously with salt and freshly ground black pepper. Taste and adjust the seasoning—it should be vibrant!

• Serve immediately in warm bowls. Finish with a drizzle of quality olive oil and a final sprinkle of the remaining Parmigiano Reggiano.

Carluccio's Chef Tip

For an even deeper, earthier flavour, try soaking a few grams of dried porcini mushrooms in hot water for 20 minutes. Drain the porcinis, chop them, and add them to the pan with the fresh mushrooms. Crucially, strain and add a tablespoon of the mushroom soaking liquid to the sauce—it adds an incredible depth of umami!

Buon Appetito!