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Fettuccine with Porcini Mushrooms: Cantinetta Antinori, Florence

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  • Author: Cantinetta Antinori, Florence, Italy
  • Yield: 4 -6 1x


Use only the freshest handmade egg noodles, cream and Parmigiano-Reggiano to create this simple, elegant pasta. Pairs beautifully with Marchese Antinori Chianti Classico DOCG Riserva.


  • 1 pound 2 ounces fresh porcini mushrooms
  • 1 shallot
  • 1 clove garlic
  • 5 tablespoons olive oil
  • 2 sprigs of small-flowered nipitella sometimes called calamint; thyme may be substituted)
  • ½ cup cream
  • 3 tablespoons grated Parmesan
  • Salt and freshly ground black pepper
  • 1 pound 5 ounces fettuccine egg pasta


  1. Clean the mushrooms with a small sharp knife and a brush (avoid washing if possible).
  2. Separate and dice the stems, setting the caps aside.
  3. Thinly slice the shallot and sauté it with the whole garlic clove in some of the olive oil.
  4. Add the Nipitella mint and the diced mushroom stems, and cook over medium heat for about 5 minutes.
  5. Slice the mushroom caps and sauté them in the remaining olive oil over high heat, then add them to the pan with the stems.
  6. Remove the garlic clove and the mint and add the cream, cheese, salt, and pepper.
  7. Cook the pasta until al dente, drain, and toss briefly with the mushroom sauce.
  8. Serve very hot
  • Category: Pasta
  • Cuisine: Tuscan
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