It is not true the panna (Italian way to say cream) is banned from Italian kitchens. It can be banned for dishes like carbonara, but it is a really common ingredient, used in a variety of dishes like pasta, soups and even pizza. Panna and funghi or Panna and salmon are some of the combinations you find in lot of pizza places and the pasta with peas, ham and cream can be mentioned among these star recipes.

Cream just gives that embrace feeling that in rainy days you need, that little plus that sometimes is transforming a simple thing in a luxury. Add some parmesan while the cream is warming up to indulge a bit more.


400 gr of mushrooms

1/2 onion, finely chopped,

150 ml of double cream

extra virgin olive oil



parsley (optional)

1/2 glass of white wine (optional)


Chop finely in little squares half onion.

Heat two tablespoons of extra virgin olive oil, cook the onion until a bit golden, add the mushrooms and cook for 5 minutes, at low heat, stirring from time to time, until softened.

Add half glass of white wine and let it evaporate.

Once the wine is evaporated, add the cream and let it warm up for 2/3 minutes. Add some grated parmesan and stir a bit. Add some salt and pepper to flavour and turn off.

In the meantime boil the water, add the coarse salt, cook the pasta al dente. Once the pasta is ready transfer it to the pan with the mushroom and the cream with the help of a pasta drainer.

Add one spoon of cooking water and cook for two minutes more until the sauce is not watery and look creamy and thick.

Serve immediately and enjoy!

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