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  • 400 grams of fresh fettuccine
  • 250 grams of culatello cut into strips
  • 250 grams of dried porcini mushrooms
  • 1 chopped onion
  • Finely chopped garlic and parsley
  • White wine
  • Salt

Fettuccine al culatello e funghi porcini

Sauce preparation:

Sauté the onion, garlic and parsley in extra-virgin olive oil until softened.

Add the mushrooms pre-soaked in warm water and drained.

Add a splash of white wine and then simmer and reduce the sauce. Add a splash of water and salt, then complete the cooking.

Fettuccine preparation:

After having cooked the fettuccine in salted water, toss them with the sauce. Serve and sprinkle with culatello.