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Pipette in Porcini Sauce
Makes 4-6 Servings
*2 packages (3.5 ounces each) dried porcini mushrooms
*1 1/3 cups warm water
*3 tablespoons extra virgin olive oil
*4 ounces pancetta, sliced into thin strips
*1 cup frozen peas, thawed
*1 1/4 cups half & half
*1/2 cup freshly grated Grana Padano cheese
*1/4 teaspoon salt
*1/4 teaspoon freshly ground black pepper
*16-ounce package Barilla Pipette pasta
1Soak mushrooms in warm water for 20 to 30 minutes or until softened. Drain, reserving water. (See Notes) Chop mushrooms and set aside.
2Heat oil in a large skillet over medium-high heat. Add pancetta; saute 3 to 4 minutes, or until lightly browned. Add peas and mushrooms; saute 2 minutes.
3Stir half & half and cheese slowly into mushroom mixture. Continue cooking over medium heat to thicken slightly. Add salt and pepper.
4Cook Pipette according to package directions; drain.
5Add hot Pipette to mushroom mixture; mix well. Transfer to serving platter or bowl.
  • As dish thickens, add reserved mushroom liquid to desired consistency.

Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.