Ciuffetti with Porcini Mushrooms

This Italian pasta dish is a love letter to porcini mushrooms, the king of Italian woodland fungi. Thinly sliced porcini go into butter with garlic, then splash into white wine and marjoram until the liquid fully evaporates (a key move that concentrates the mushroom flavor before the cream joins the pan).

Ciuffetti is a curly-shaped short pasta whose ridges and curls catch every bit of the cream sauce. That shape is not optional to the dish; it’s why the original recipe was designed for it. If you can’t find ciuffetti, swap in campanelle, cavatappi, or fusilli (all shapes that hold sauce the same way). The sauce itself comes together in under 10 minutes once the wine reduces. A quick two-minute cream reduction thickens it just enough, then fresh basil and grated parmigiano-reggiano fold in at the very end so the herbs stay bright and the cheese doesn’t seize.

Chef Tips

• Use fresh porcini if available; otherwise reconstitute dried porcini and reserve the soaking liquid. Add a splash to the sauce for extra depth.
• Reserve a cup of pasta water before draining. It rescues the sauce if it tightens up on the plate.
• Toss the hot pasta with sauce in a skillet, not a bowl. The residual pan heat helps the sauce cling.
• Use good Parmigiano-Reggiano, not pre-grated parmesan. The difference in sauce finish is dramatic.

Variations

• Swap porcini for cremini, mixed wild mushrooms, or chanterelles in season.
• Add a splash of truffle oil or shaved fresh truffle for a luxury version.
• Finish with crispy pancetta or prosciutto crumbles for a meaty variation.