Paccheri with Mushroom Sauce / Paccheri con Crema ai Funghi

Paccheri are normally served with some type of seafood, usually shrimp or lobster. But try them with fresh porcini mushrooms for an exquisite taste treat. No porcini available? Use a mix of fresh mushrooms like oyster, shitake and button. Still a great taste.

Serves 4


  • 4 tablespoons butter
  • 1/4 cup pine nuts
  • 2/3 pound fresh mushrooms, wiped clean, stemmed and sliced
  • 1/3 cup Filippo Berio extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine such as Soave or Corvo White
  • 1/2 cup reserved cooking water
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1 pound paccheri
  • Ingredients


  1. Melt the butter in a medium size saucepan and add the pine nuts and 1 cup of the mushrooms; cook over medium heat until very soft. Puree the mixture and keep warm.
  2. Heat the oil in a large sauté pan (12-14 inches). Stir in the garlic and cook until the garlic softens. Add the rest of the mushrooms and cook 3 to 4 minutes. Add the wine and salt and continue to cook for a few minutes.
  3. Stir in the mushroom puree and keep sauce warm while the paccheri are cooking.
  4. Cook the paccheri in 2 quarts of boiling salted water until al dente. 
  5. Drain, reserving 1/2 cup of the cooking water and add the paccheri and water to the sauce. Re heat and mix the paccheri and sauce well. Serve with a grinding of black pepper and a sprinkling of Parmigiano Reggiano cheese.

This recipe was featured on Season 20 - Episode 2019.

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Mike Golch

a great recipie especially if you consider your self a hobbit(They love mushrooms)


We love Mary Ann – my wife and I have watched for years, before Giada was in college.

The recipes here are a bit different from the shows – more garlic per portion here, for example – and this recipe shows no quantity of paccheri; figure at least a half pound. As Mary Ann says, though, the best teacher is your own two hands, so get to work.

Buon Natale a tutti.

mary jane

This was very good! I used a mix of crimini and porcini (reconstituted dried) as Mary Ann does in the video and cut down the amount of pasta somewhat.


Please stop wasting my ink and paper with Mario Betalli statement added on to every recipe. I copy many of Marianne’s recipes and this is a constant source of irritation. Nobody needs it!

Sandy Bardenett

This is a great recipe! The mushroom flavor is fabulous and nicely balanced with the oyster mushroom and pine nut puree. Definitely one to add to your repertoire…

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