Reginette ai funghi, prezzemolo e mascarpone

Reginette with mushrooms, parsley and mascarpone sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Anna Del Conte on Pasta

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

  • About

This is a delicate sauce with a good balance of flavours. Reginette are pasta ribbons with ruffled edges, also known as mafalde; ricciarelle are very similar.


  • 100 ml/ fl oz/scant ½ cup whole milk
  • 30


Heat the milk, pour it over the dried porcini and leave to soak for 15–20 minutes. Drain, reserving the milk, and chop the porcini.

Heat the oil in a large frying pan, add the garlic and half the parsley, and cook over low heat for 1 minute, stirring constantly. Add the fresh mushrooms and the porcini and sauté for 15 minutes, adding a few tablespoons of the reserved porcini milk. Seaso