Fettuccine with mushrooms and burrata

Name: Fettuccine with mushrooms and burrata
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Fettuccine pasta 11.3 oz; Porcini mushrooms 1.3 lbs; Burrata cheese 10.6 oz; Garlic 1 clove; Parsley 0.7 oz; Marjoram 6.7 tbsp; Thyme 4 tsp; Fine salt to taste; Extra virgin olive oil to taste; Black pepper to taste

it de fr es br

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4

PRESENTATION

Fettuccine with mushrooms and burrata really captures Northern Italy’s autumn vibes. Seriously good stuff. You know, as the leaves start to change and that crisp air kicks in, folks in the region crave fresh pasta paired with the earthy kick of forest mushrooms. It is like a cozy twist on the classic tagliatelle ai funghi porcini. But here's the thing, instead of the usual butter and grated cheese, it’s all about getting even more creamy and rich.

The burrata? Stirred in right at the end. So you get those moist, melty bites mixed with the tender fettuccine and mushrooms. Imagine a forest after rain—savory, warm, just a touch wild. Really. Each bite captures the best parts of the season, offering that comforting, savory profile you’d expect from Northern Italian pasta.

In Northern Italy, people often use wild mushrooms they've picked themselves. So, every mushroom burrata pasta has this unique twist based on local finds. Some might throw in a hint of garlic or maybe a splash of white wine, but the real star is always the mushrooms—especially those deep, earthy porcinis. They fill the markets as temperatures drop. And the burrata cheese? Super soft, a little sweet, melting over everything, adding an extra layer of comfort.

Picture this: folks in Lombardy or Piedmont enjoying this with a big glass of red wine, maybe beside a crackling fire. Which is great. This burrata pasta recipe seems fancy but, to be honest, comes together in such a casual and deeply satisfying way. As days get shorter, a plate of pasta with mushrooms and cheese really hits the spot. Leaves you warm, full, and ready to embrace the rest of fall.

This dish isn’t just food; it’s a true taste of the season, perfect for those chilly evenings with loved ones. And you know what? You can't go wrong with that.

How to prepare Fettuccine with mushrooms and burrata

To prepare fettuccine with mushrooms and burrata, start by cleaning the mushrooms: first, remove most of the soil with a brush or a small brush 1. Cut off the bottom part of the stem 2 and quickly rinse them under running water 3.

Cut them into small pieces of about 1/2 inch 4. Place a pot full of salted water on the heat and bring it to a boil; this will be used for cooking the pasta. Pour a drizzle of oil and a clove of garlic into a pan 5, and let it sauté for a few minutes. When it is golden, add the mushrooms 6, and cook them over medium heat for a few minutes.

When the mushrooms are cooked, turn off the heat, remove the garlic 7, and set them aside. Cook the fettuccine in boiling salted water for the time indicated on the package 8, being careful to keep them two minutes undercooked to finish cooking in the pan. Drain the fettuccine directly into the pan with the mushrooms 9.

Add two ladles of cooking water 10. Toss with a drizzle of oil 11 and adjust the salt and pepper 12 if necessary.

Finally, add the previously chopped aromatic herbs. Take bites from the burrata 14 and place them on top of the fettuccine before serving them at the table 15.