Perciatelli with Mushrooms: Perciatelli al Funghi – a delicious recipe with perciatelli, extra virgin olive oil, garlic, garlic, flat leaf parsley, porcini mushrooms. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Drop the pasta in salted boiling water.
2
Meanwhile in a large saute pan heat 4 tablespoons of the extra-virgin olive oil, add the sliced and whole garlic.
3
Remove the pan from the heat if necessary, you do not want the garlic to brown too much or burn.
4
Add 1/2 cup of the parsley and continue to cook either on low flame or using the residual heat for 1-minute.
5
If you find the garlic cooking to quickly add a few tablespoons of the pasta cooking liquid to slow it down.
6
Add the sliced porcini and 4 more tablespoons of extra virgin olive oil.
7
Remove the whole garlic cloves and continue to cook until your pasta is ready.
8
Once your pasta is done drain it and place in the saute pan with the oil and porcini tossing to combine, let it cook for 45 seconds more and then toss in the remaining 1/2 cup parsley and the remaining extra-virgin olive oil.
9
Plate and serve immediately.
655
kcal
Calories
46
g
Fat
55
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pound perciatelli, 3/4 cup extra virgin olive oil, 2 garlic cloves thinly sliced, 4 garlic whole cloves peeled, and more.
Yes, Perciatelli with Mushrooms: Perciatelli al Funghi falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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