Mezzi Paccheri with Mushrooms and Cream

Name: Mezzi Paccheri with Mushrooms and Cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 400 g mezzi paccheri; 300 g mushrooms; 50 g parmigiano reggiano; 50 g butter; 2 eggs; ¼ lt fresh cream; salt; black pepper; fresh parsley

User Reviews

5.0

105 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
558 kcal
Course
Main Course
Cuisine
Italian

Mezzi Paccheri with Mushrooms and Cream

Daisy Meyer

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This super simple Neapolitan recipe has only 5 main ingredients and can be made in the time it takes to boil the water and cook your pasta! A perfect vegetarian pasta recipe for week nights that all the family will love!

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Ingredients

Servings

400 g mezzi paccheri (14oz) or tuffoli from Pasta Mancini
300 g mushrooms (10oz) or 100 g dried mushrooms
50 g parmigiano reggiano (2 oz) grated ( or vegetarian parmesan as Italian Parmigiano contains animal rennet)
50 g butter (2 oz)
2 eggs
¼ lt fresh cream (8.5 floz)
salt for pasta and to taste
black pepper to taste
fresh parsley as required (optional)

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Instructions

Clean the mushrooms and cut them into small slices or quarters. If using dried mushrooms, soak in warm water for 20-30 mins then drain and cut into small pieces.
Melt the butter in a deep frying pan or skillet on a very low flame, so that it does not burn. Add the cut mushrooms and cook for 15 minutes or so.
While the mushrooms are cooking, put one egg and one egg yolk into a bowl, with the Parmigiano and the cream beat together gently until you have a smooth mixture.
Put a pot of water on to boil for the pasta. when it starts to boil add salt and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.
Just before the pasta is ready, add the mixture of eggs, cheese and cream to the mushrooms cooked in butter and mix ( but don’t cook it further). Add salt and pepper to taste.
When the pasta is cooked, drain it and add it to the sauce. Immediately, mix the sauce and the pasta together well over a low heat. You want the sauce to heat through and coat the pasta without the eggs becoming scrambled.
Serve immediately with a sprinkling of parsley (optional) and some more grated parmigiano.

Notes

If you don't have mezzi paccheri you can use other pasta tubes such as rigatoni, penne or tortiglioni.
However, if you live in US and want to buy the same pasta I used (Tuffoli from Mancini), I recently discovered an online Italian food store which sells this and some other great pasta called SupermarketItaly.
I had some leftovers from this dish to which I added some fried pancetta and béchamel (white sauce) and baked the following day with some more grated cheese on top! It was delicious. Keep leftovers in the fridge covered with cling film, otherwise the pasta will dry out.

Nutrition Information

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Calories 558kcal (28%) Carbohydrates 78g (26%) Protein 23g (46%) Fat 17g (26%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.4g Cholesterol 117mg (39%) Sodium 322mg (13%) Potassium 506mg (14%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 530IU (11%) Vitamin C 2mg (2%) Calcium 187mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 558 kcal

% Daily Value*

Calories	558kcal	28%
Carbohydrates	78g	26%
Protein	23g	46%
Fat	17g	26%
Saturated Fat	9g	45%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Trans Fat	0.4g	20%
Cholesterol	117mg	39%
Sodium	322mg	13%
Potassium	506mg	11%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	530IU	11%
Vitamin C	2mg	2%
Calcium	187mg	19%
Iron	2mg	11%