Linguine al Funghi e Burrata

Linguine al Funghi e Burrata is a sumptuous Italian dish that celebrates the rich, earthy flavors of wild mushrooms, complemented by the creaminess of fresh burrata cheese. The recipe hails from regions like Umbria and Tuscany, where foraging for wild mushrooms is a cherished tradition. This dish embodies the rustic Italian spirit, transforming simple ingredients into a luxurious meal. The process begins with sautéing garlic and mushrooms in high-quality extra virgin olive oil, infusing the oil with their deep flavors. Fresh parsley adds a vibrant note, while the addition of butter and pecorino romano enriches the dish, creating a luscious sauce that clings to the al dente linguine. Finally, the whole burrata adds a delightful creaminess, making each bite a heavenly experience. Perfect for gatherings or a cozy dinner at home, this dish offers a taste of Italian culinary heritage.

Time to complete

Prep

15min

Cook

20min

Wait

0 minutes

Total

35min

Ingredients (Makes 4 portions)

Pasta and Sauce

  • 300 grams (10.6 oz) linguine pasta
  • porcini and wild mushrooms (add your favorite, approx. 200 grams)
  • 75 grams (2.6 oz) butter
  • 2 cloves garlic
  • Freshly grated pecorino romano (to taste)
  • 1 whole burrata

Seasoning

  • Salt and pepper (to taste)

Garnish

  • Fresh bunch of parsley
  • Extra virgin olive oil (EVOO, approx. 3 tablespoons)
Nutrition Information (per 100g)
  • Calories: 280
  • Fat: 15
  • Protein: 9
  • Carbohydrates: 30
  • Fiber: 2
Directions

Prepare Ingredients

  • 1. Chop the mushrooms into smaller pieces and crush the garlic cloves.

Cook the Sauce

  • 2. In a large pan, heat approximately 3 tablespoons of extra virgin olive oil over low to medium heat.

Add Garlic and Mushrooms

  • 3. Once the oil is warmed, add the crushed garlic and sauté until golden, about 1 minute.

Sauté the Mushrooms

  • 4. Add the chopped mushrooms to the pan and cook uncovered for 10-15 minutes, stirring occasionally until tender.

Add Parsley

  • 5. Finely chop a generous amount of fresh parsley, including some stalks, and add to the pan, stirring well.

Season the Sauce

  • 6. Sprinkle in salt and pepper to taste, mixing thoroughly.

Cook the Pasta

  • 7. Bring approximately 5 liters of water to a boil in a large pot, adding 1 tablespoon of rock salt.

Prepare Pasta

  • 8. Add the linguine and cook for 1 minute less than package instructions.

Combine Pasta and Sauce

  • 9. Two minutes before the pasta is done, reduce the heat and add the butter to the sauce, stirring until melted.

Finish the Dish

  • 10. Drain the pasta, reserving a mug of pasta water, and combine with the sauce. Add pecorino and pasta water, stirring well for an additional minute.

Serve

  • 11. Plate the pasta and top with the whole burrata, drizzling with extra virgin olive oil.
Cookix's Secrets

Alternative Ingredients

  • Try using other types of pasta such as whole grain or gluten-free.

Flavor Enhancements

  • Add a splash of white wine to the sauce for extra depth.

Healthier Option

  • Substitute butter with olive oil for a lighter version.

Ingredient Selection

  • Choose a variety of wild mushrooms for diverse flavors and textures.

Pasta Cooking

  • Ensure the pasta is cooked al dente for the best texture.

Serving

  • Serve immediately for the best flavor and texture.