Pasta alla Savoiarda Recipe Guide

Pasta alla Savoiarda is a delightful Italian dish originating from the Piedmont region. This creamy pasta, featuring a blend of flavors and textures, is sure to impress whether you’re cooking for yourself or hosting friends and family. Let me show you how I make this fantastic meal, drawing from my own personal experience to help you get it just right.

What to Expect

Pasta alla Savoiarda is a creamy, rich dish that beautifully marries the flavors of mushrooms, onions, and cheese. It’s perfect for impressing guests or for a cozy night in. The flexibility in ingredients means that it can be adapted to suit various tastes and dietary needs. From my own personal experience, this dish has been a crowd-pleaser at every gathering.

Quick Meal Facts

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Time to Stand: 0 minutes
• Total Time: 25 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 450 per serving
• Cost of Ingredients: $10-$15 (varies by location)
• Cuisine: Italian
• Course: Main Course
• Equipment Needed:
  • Large pot
  • Colander
  • Skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Grater

Check out the right equipment and Ingredients that you need for making  Pasta alla Savoiarda  here 

Ingredients

• For the Pasta:
  • 12 oz (340g) pasta (preferably tagliatelle or pappardelle)
  • Salt (for boiling water)
• For the Sauce:
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz (225g) mushrooms, sliced
  • 1 cup heavy cream
  • 1 cup grated Parmigiano-Reggiano cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Check out the right equipment and Ingredients that you need for making  Pasta alla Savoiarda  here 

Instructions

1. Boil the Pasta

• Bring a large pot of salted water to a boil.
  Add the pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes.

2. Prepare the Sauce

• Heat olive oil in a skillet over medium heat.
  Add the chopped onion and sauté until translucent, about 3-4 minutes.
• Add minced garlic and sliced mushrooms.
  Cook for another 5 minutes, stirring occasionally, until the mushrooms are softened.

3. Create the Creamy Base

• Pour in the heavy cream.
  Allow it to simmer for about 2-3 minutes, stirring frequently. This will create a luscious sauce that coats the pasta beautifully.
• Stir in the grated Parmigiano-Reggiano cheese.
  Mix until the cheese melts and the sauce thickens. Add salt and pepper to taste.

4. Combine Pasta and Sauce

• Drain the cooked pasta.
  Reserve a small cup of the pasta water in case you need to thin out the sauce later.
• Add the drained pasta to the skillet with the sauce.
  Toss gently to combine, ensuring every strand of pasta is coated in the creamy goodness. If the sauce is too thick, add a little reserved pasta water to achieve your desired consistency.

5. Serve

• Plate the Pasta alla Savoiarda.
  Garnish with freshly chopped parsley and more grated cheese if desired.

Variations

• Vegetarian:
  This recipe is vegetarian as is! Feel free to add more vegetables like spinach or bell peppers to boost nutrition.
• Vegan:
  Use plant-based cream and nutritional yeast instead of cheese for a dairy-free version.
• Protein Boost:
  Add cooked chicken, shrimp, or pancetta for an extra protein kick.

Check out the right equipment and Ingredients that you need for making  Pasta alla Savoiarda  here 

Tips and Substitutions

• Pasta Type:
  While tagliatelle or pappardelle works great, feel free to use any pasta you have on hand.
• Dairy-Free Option:
  Substitute heavy cream with coconut milk for a dairy-free alternative, though it will impart a slight coconut flavor.
• Gluten-Free:
  Use gluten-free pasta to accommodate dietary restrictions.

Check out the right equipment and Ingredients that you need for making  Pasta alla Savoiarda  here 

Nutritional Information (per serving)

• Calories: 450
• Protein: 15g
• Carbohydrates: 45g
• Fat: 25g
• Fiber: 2g
• Sodium: 350mg

Troubleshooting Tips

• Sauce Too Thick?
  Add a splash of reserved pasta water to loosen it up.
• Pasta Sticking Together?
  Toss it in a bit of olive oil after draining to prevent clumping.
• Overcooked Pasta?
  Use a splash of cold water to stop the cooking process and make a creamy sauce immediately.

Conclusion

Now you’re all set to create a delicious Pasta alla Savoiarda that will delight your taste buds. This dish’s simplicity and adaptability make it an excellent choice for anyone looking to whip up something special without a lot of fuss. So, gather your ingredients, and let me show you how I make this delightful Italian classic. Enjoy your cooking adventure.