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Fettuccine with Porcini Mushrooms: Cantinetta Antinori, Florence

Cantinetta Antinori, Florence, Italy
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.
Course Pasta
Cuisine Tuscan
Servings 4 -6


  • 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


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