Spaghetti with Mushrooms

Spaghetti with Mushrooms

by Zia Rita (Cristiano’s Aunt from Veneto)

You might enjoy this recipe on our tours in different regions of Italy!


Ingredients for 4 people:

  • 454 gr (1 lb) pasta such as spaghetti or linguine (we recommend a brand that notes "pasta di gragnano" – or the method of extruding with bronze dies and slowly drying… the superior texture and sauce pairing!)
  • 1 gallon water
  • 1.5 Tbsp salt
  • 300 gr (~10 oz) fresh mushrooms such as porcini, chanterelle, cremini or hedgehog
  • 1 garlic clove
  • 4 Tbsp of EVOO
  • 1 tsp minced fresh parsley



  • Set a gallon of water over high heat for the pasta
  • While it is warming, thoroughly rinse the mushrooms to remove any dirt and chop the mushrooms roughly 
  • Peel and sauté the garlic (finely minced or whole, as you prefer) in a pan with 2 tablespoons of EVOO until it lightly browns
  • Add the mushrooms and cook until the water released is all gone
  • Mince and add the parsley to finish. When the pasta water boils, add the salt (it should taste slightly salty. Adjust as needed)
  • Butta la pasta (throw in the pasta in Italian) and cook for one minute less than suggested on the package. Taste the pasta before draining it to confirm "al dente"  
  • Sauté for a minute with the sauce and the remaining EVOO


Buon appetito!

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