Creamy Porcini Pappardelle has its roots in the forested regions of Northern and Central Italy, where autumn brings an abundance of prized wild porcini mushrooms. Traditionally prepared as Tagliatelle ai Funghi Porcini, the dish is a celebration of simple, seasonal ingredients—fresh egg pasta tossed with earthy porcini mushrooms that have been foraged from the mountains of Tuscany, Emilia-Romagna, and the Italian Alps.

While the traditional recipe is made with tagliatelle, I almost always reach for pappardelle instead. I simply love the wider ribbons of pasta and the way they cradle the silky porcini cream sauce, ensuring every bite is packed with rich mushroom flavor.

Since fresh porcini mushrooms are notoriously difficult to find here in the United States, I rely on dried porcini, which rehydrate beautifully and deliver the same unmistakable earthy flavor. Even better, the soaking liquid becomes the foundation of the sauce, adding an incredible depth that’s impossible to achieve any other way.

Elegant enough for a dinner party yet comforting enough for a quiet evening at home, this is one of those timeless Italian dishes that reminds us how a handful of quality ingredients can create something truly unforgettable.

WHAT YOU’LL NEED

• EGG PAPPARDELLE: Wide ribbons of egg pappardelle are made for this sauce. Their broad surface catches every bit of the creamy porcini mixture, making each bite rich and satisfying.
• DRIED PORCINI MUSHROOMS: If you’ve ever gone searching for fresh porcini mushrooms, you know they’re nearly impossible to find. That’s exactly why I reach for dried porcini. They rehydrate beautifully, deliver an incredibly rich, earthy flavor, and the soaking liquid becomes one of the most important ingredients in the entire recipe. It’s pure mushroom magic and gives this pasta its signature depth of flavor.
• WHITE BUTTON MUSHROOMS: Fresh white mushrooms add body, texture, and a mild earthiness that perfectly complements the concentrated flavor of the porcini.
• PANCETTA (Optional): Pancetta is completely optional, but I almost always include it. It renders down into crispy little bites of salty goodness and adds another layer of flavor without taking away from the porcini mushrooms, which remain the star of the dish. If you prefer to keep the pasta vegetarian, simply omit it—you’ll still have a beautifully rich and satisfying sauce.
• YELLOW ONION: A sweet yellow onion cooks down until tender, adding subtle sweetness that balances the richness of the mushrooms.
• FRESH THYME: Fresh thyme and mushrooms are a match made in heaven. Its delicate, earthy flavor enhances the porcini without overpowering it.
• FRESH GARLIC: A few cloves of fresh garlic add just the right amount of aromatic flavor without overpowering the mushrooms. Once sautéed, it becomes mellow and sweet, enhancing the earthy porcini and tying all of the flavors together. Fresh garlic is always the way to go here—it makes a noticeable difference.
• CRÈME FRAÎCHE: Crème fraîche creates an incredibly silky sauce with just a hint of tang. It brings richness without feeling overly heavy and melts beautifully into the mushroom mixture.
• FRESH PARSLEY AND PARMIGIANO REGGIANO: A generous sprinkle of freshly chopped Italian parsley and freshly grated Parmigiano Reggiano is the perfect finishing touch. The parsley adds brightness and freshness, while the Parmigiano brings a rich, nutty flavor that ties the entire dish together. I always recommend grating your own cheese—it melts better and has far more flavor than the pre-shredded varieties.
• SALT & FRESH GROUND PEPPER: Simple seasonings that allow the vegetables to shine.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1: Place dried porcinis in a bowl and cover with boiling water. Cover with plastic wrap, and let soak for 30 minutes. Drain the mushrooms well, reserving all soaking liquid, and roughly chop porcinis.

Step 2: Preheat broiler on high. In a large bowl, toss porcinis, button mushrooms, thyme, garlic, olive oil, and salt and pepper.

Step 3 : Transfer to an oven-proof straight-sided 12-inch sauté pan and broil 3 inches below the heat source, tossing every few minutes, until the mushrooms are golden brown, about 15 minutes total.

Step 4 : Meanwhile, bring a large pot of salted water to a rolling boil. Boil the Pappardelle according to package directions for al dente.

Step 5: When the mushrooms are broiled, remove from oven, pour in the reserved mushroom liquid and the crème fraîche and scrape up any bits of mushroom from the bottom of the pan. Keep warm over low heat.

Step 6: Drain pasta, reserving 2 cups of cooking liquid. Toss the tagliatelle with the mushroom sauce, adding pasta water as needed to moisten. Season to taste with more salt and pepper and serve immediately, topped with parsley and Parmigiano-Reggiano.

WINE PAIRING:

If I’m serving this for guests, I almost always pair it with a chilled Sonoma Coast Chardonnay. There’s something about the combination of creamy pasta, earthy porcini, and a buttery glass of wine that feels effortlessly elegant—perfect for a cozy dinner party or date night at home.