Strozzapreti with Mushrooms
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
830 kcal
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Course
Main Course
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Cuisine
Italian
Strozzapreti with Mushrooms
Description
This Strozzapreti with Mushrooms recipe begins by cooking the strozzapreti pasta in salted boiling water until al dente. Meanwhile, pancetta is browned in extra virgin olive oil, building a savory base. Onions and minced garlic follow, softening with the pancetta, then mushrooms are added and cooked until their released moisture evaporates, concentrating their flavor.
Chopped Italian parsley contributes freshness, while seasoning with sea salt and freshly ground black pepper balances the dish. Heavy cream is poured in and brought to a boil, then heated gently to create a creamy sauce that coats the noodles. A generous sprinkle of freshly grated Parmesan or similar properly aged Italian cheeses finishes the dish, adding salty depth and richness.
Served hot, this pasta provides a satisfying combination of creamy, savory, and earthy notes. Parsley or additional cheese can be added at serving for garnish and enhanced flavor. The recipe highlights the importance of quality cheeses and careful seasoning to complement the mushrooms and pancetta.
Ingredients
- 1 lb Strozzapreti Pasta
- 2 Tbsp olive oil extra virgin (plus more if needed)
- 4 oz pancetta
- 1 medium onion
- 8 oz mushrooms white or crimini
- 1 clove garlic
- 5 tems parsley Italian
- 8 oz whipping cream heavy
- ½ tsp salt sea salt
- 2 pinches black pepper freshly ground
- 2 Tbsp Parmesan Cheese freshly grated (or Grana Padana DOP or Pecorino Romano DOP, Parmigiano Reggiano DOP
Instructions
- Prep the ingredients by cutting the pancetta into small pieces, slice the onion and mushrooms, and mince the garlic.
- Once the ingredients are prepped, bring a large pot of water to a boil, add sufficient salt then toss in the pasta. Cook according to the directions on the package.
- While the pasta is cooking, heat the extra virgin olive oil over medium high heat in a large sauté pan. Add the pancetta and cook for a few minutes, until it begins to color.
- Add the onions, then add the garlic and continue to sauté for a few minutes. Next, add the mushrooms. Remember to keep an eye on the strozzapreti and stir occasionally. Add more oil if the mushroom mixture is too dry, and continue to cook and stir occasionally.
- Add salt and pepper to taste, along with the chopped parsley and cook until the mushrooms are ready and the water released has evaporated.
- Pour in the cream, and bring to a boil, then cover and turn the heat down just to keep the sauce hot. The mushroom sauce is ready.
- When the strozzapreti are cooked, drain them and add directly to the sauce in the pan. If you drain the pasta, reserve a cup of water. I remove the pasta with a pasta strainer, so all the water is left in the pot.
- Toss the strozzapreti with the mushroom sauce until well mixed adding the reserved pasta water if the pasta is too dry. Add grated cheese if using, and mix again. Serve immediately as is, or with a sprig of parsley to garnish. See notes for other serving options.
Notes
- Use Grana Padano, Pecorino Romano, or Parmigiano Reggiano as cheese; avoid generic Parmesan.
- Sprinkle freshly chopped parsley on top before serving for added freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 830 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 830kcal | 42% |
| Carbohydrates | 92g | 31% |
| Protein | 23g | 46% |
| Fat | 41g | 63% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 84mg | 28% |
| Sodium | 546mg | 23% |
| Potassium | 602mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 972IU | 19% |
| Vitamin C | 5mg | 6% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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