Al Bronzo™ Bucatini with Creamy Mushrooms

Parmigiano Cheese & Truffle Oil Sauce

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Porcini and Shitake mushrooms are seared over a hot skillet and then added to a delicate cream sauce. The mushroom cream mixtures is tossed with delicious al dente bucatini pasta, and topped with freshly shaved parmesan cheese and decadent truffle oil.

Barilla Al Bronzo Bucatini pasta is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.

Ingredients 6 Servings

Ingredients for Bucatini with Creamy Mushrooms, Parmigiano & Truffle Oil Sauce:

  • 1 box Barilla® Al Bronzo™ Bucatini pasta
  • 4 tablespoons extra virgin olive oil, divided
  • 1 clove garlic, minced
  • ½ ounce dried porcini mushrooms [reconstituted in 2 quarts water for at least ½ hour, water filtered & reserved]
  • ½ pound shitake mushrooms, sliced
  • 1½ cups heavy cream               
  • 1 teaspoon truffle oil               
  • ½ cup Parmigiano-Reggiano cheese, grated                   
  • 1 tablespoon Italian parsley, chopped                                                 
  • Salt and black pepper to taste
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  • Bring a large pot of water to a boil; cook pasta one minute less than package directions.

  • Drain porcini mushrooms, filter, and reserve the liquid.

  • Meanwhile, in a skillet sauté garlic with ½ the olive oil for a minute, stir in shitake and porcini mushrooms, keep cooking for three minutes. Stir in reserved mushroom water, reduce to half.

  • Add cream, bring to a boil, season with salt and pepper; reduce to half.

  • Toss bucatini pasta with creamy mushroom sauce over high heat until well combined.

  • Turn off heat, add remaining olive oil, truffle oil, parsley, and cheese before serving.

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