Porcini Fettucine



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We love fettuccine, and adding the Porcini to it turns this into a savory, authentically italian dish. This recipe also uses eggs as a pasta coating instead of incorperating pasta sauce! Make this dish for your next comfort food craving and thank us later! 


  • 5 tbs extra virgin olive oil
  • 2 oz pancetta diced small.
  • 2 cloves of garlic
  • 1 lb. of fettuccine pasta, fresh or boxed. (you can find fresh versions in the deli area of the grocery store usually!)
  • 4 eggs room temp, beaten.
  • 2 tbs minced flat leaf parsley.
  • 2 oz dried porcini


  1. Cover porcini in bowl with 1 cup of warm water and let soak for 30 minutes.

  2. Drain well, saving liquid in measuring cup. Place porcini on paper towel, press with another paper towel to remove moisture. Cut large pieces in half.

  3.  Heat 3 tbs of oil in skillet. Add pancetta and sauté until it begins to brown. Add garlic and sauté for another minute.

  4. Add porcini and cook until heated through (depends on thickness of porcini) season with salt and pepper.

  5. Place pasta in boiling water, cook for 3 minutes. Drain. Transfer pasta to skillet and add 2 tbs of oil. Cook over low heat. Add the ¾ cup of porcini liquid left over from step 2. Let some absorb and remove pan from heat.

  6.  Add the eggs in and fold mixture quickly. Do not scramble the eggs. You can add more liquid if it seems needed.

  7. Divide and serve, garnishing with parmesan cheese!

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