Porcini Pasta Recipe | PBS Food

This porcini pasta dish uses fresh mushrooms and is a great way to get a taste of Fall into your meal rotation. (Recipe Credit: Marc Matsumoto of Fresh Tastes.



  • 6 cups water
  • 1 1/2 teaspoons salt
  • 150 grams spaghetti
  • 1 tablespoon olive oil
  • 180 grams fresh porcini mushrooms (cleaned and sliced)
  • 2 tablespoons unsalted butter
  • 30 grams Parmigiano-Reggiano


  1. Bring the water and salt to a boil and then add the spaghetti. Boil the spaghetti until it is just shy of al dente (about 7 minutes).
  2. While the pasta is boiling, add the olive oil and porcini mushrooms to a frying pan and saute over medium-high heat until browned around the edges and cooked through. Transfer the porcinis to a clean bowl and set aside.
  3. When the pasta is done, pour 1/4 cup of the boiling liquid into the pan that you sauteed the mushrooms in and then drain the pasta.
  4. Add the butter to the pan with the pasta water and whisk together to emulsify over medium-high heat.
  5. Add the pasta and toss to coat. Turn off the heat, add the cheese a bit at a time until it's fully incorporated into a creamy sauce.
  6. Return the sauteed porcinis to the pan and toss to distribute evenly.
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