Mezzi Paccheri with Mushrooms and Cream
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
558 kcal
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Course
Main Course
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Cuisine
Italian
Mezzi Paccheri with Mushrooms and Cream
Description
Mezzi Paccheri with Mushrooms and Cream features mezzi paccheri or similar short pasta tubes combined with sautéed mushrooms and a creamy sauce made from eggs, Parmigiano cheese, and fresh cream. The mushrooms are sliced and cooked slowly in butter over low heat to soften gently without burning, creating depth of flavor. Meanwhile, a custard-like mixture is prepared by beating eggs with grated cheese and cream. The pasta is boiled al dente and then combined off heat with the mushroom mixture and sauce. This careful mixing allows the sauce to thicken gradually from the residual heat without scrambling the eggs.
This preparation yields tender pasta coated in a smooth, rich sauce punctuated by the earthiness of mushrooms and the umami notes of Parmigiano cheese. The gentle cooking method preserves the silkiness of the sauce and the distinct mushroom pieces provide texture contrast.
The dish can be served immediately as a comforting main course, pairing well with a simple green salad or light vegetables. It also works as a satisfying first course in a larger meal.
Leftovers can be enhanced by adding cooked pancetta and béchamel sauce, then baked with extra cheese for a gratin-style meal. When storing, cover the pasta well to prevent drying out.
Ingredients
- 400 g mezzi paccheri pasta 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 egg
- ¼ lt fresh cream (8.5 floz)
- salt for pasta and to taste
- black pepper to taste
- parsley as required (optional, fresh
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 mezzi paccheri is unavailable, pasta tubes like rigatoni, penne, or tortiglioni can be used instead.
- For similar pasta, consider Mancini's tuffoli, which can be found from Italian specialty suppliers.
- Leftover pasta reheated with pancetta and béchamel, then baked with cheese, creates a rich gratin variation.
- To keep leftovers moist, cover the pasta tightly with cling film before refrigerating.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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