• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Biting at the Bits logo
  • HOME
  • ABOUT
  • RECIPE INDEX
  • CONTACT
  • Nav Social Menu

    • YouTube
menu icon
go to homepage
  • ABOUT
  • RECIPE INDEX
  • CONTACT
  • SPRING
  • Find us on Social!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPE INDEX
    • CONTACT
    • SPRING
  • Find us on Social!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    • A serving dish filled with couscous salad made the authentic Mediterranean way.
      The Mediterranean Couscous Recipe Everyone Should Know
    • Collection of 25 homemade pizza varieties including vegetarian options, meat-vegetable combinations, hawaiian, prosciutto-arugula, marinara, margherita, mushroom, various cheese pizzas, olive, breakfast pizza, capricciosa, zucchini and ham, pepperoni, quattro formaggi, BBQ chicken pizza, and more on different kinds of homemade pizza dough including neapolitan, whole wheat, bread flour, 00 flour, St. Louis Style, pizza fritta, and pinsa Romana.
      Best Pizza Toppings & Pizza Dough Ultimate Guide w/Real Photos
    • A serving platter with light green colored Mexican cilantro rice.
      Restaurant-Style Cilantro Lime Rice (Better Than Chipotle w/Video)
    • The best shrimp burger recipe served up in red burger baskets on a vintage carhop tray - crispy shrimp burgers on two potato buns with burger toppings including spicy wasabi mayo, shredded cabbage, pickles, cilantro and shallots with twice-fried french fries for a real classic drive in burger experience.
      Crispy Shrimp Burger Recipe (Homemade Teochew Shrimp Patties + Video)
    • Homemade Asian sesame dressing in a small Weck Canning jar with toasted sesame seeds and fresh chives floating on top, showcasing its rich amber color and smooth texture.
      Asian Sesame Dressing (Easy 5-Minute Homemade Recipe + Video)
    • Creamy blue crab risotto served in a white pasta bowl with whole cooked blue crab garnish, topped with fresh chives and a single fresh red chili pepper.
      Easy Crab Risotto Recipe (Risotto al Granchio Blu Classico + Video)
    • Homemade Mexican dinner plate featuring cheese enchiladas, creamy refried pinto beans topped with melted cheese and authentic Mexican cilantro rice - better than restaurant enchilada plate.
      Easy Authentic Refried Beans Recipe (From Scratch or Canned w/Video)
    • Traditional homemade lasagna bolognese with eight layers, showcasing rich meat sauce and handmade spinach pasta sheets in classic Italian culinary style.
      Authentic Lasagna Bolognese (Lasagne alla Bolognese +Video)
    • A tray holding a microplane with blood orange zest filling it up sitting in front of fresh blood oranges, empty blood orange halves, freshly squeezed blood orange juice, and a jar of homemade orange sugar.
      Easy Orange Sugar Recipe (Using Sicilian Blood Oranges)
    • A casserole dish filled with cheese enchiladas covered in sauce, melted cheddar cheese, and minced white onions.
      Cheese Enchiladas with Red Enchilada Sauce Recipe (Authentic Tex-Mex + Video)
    • An All-Clad sauté pan filled with homemade red enchilada sauce with a whisk resting in the pan.
      Red Enchilada Sauce Recipe (Authentic Tex-Mex w/Video)
    • My hand holding a widemouth Mason canning jar filled with bright red glistening homeamde cherry pie filling.
      Ultimate Cherry Pie Filling Recipe (10-Minutes, Homemade)
    Home » Recipes » Pasta

    Easy Creamy Pioppini Mushroom Pasta (Pasta con Funghi e Panna)

    Published: Apr 7, 2023 · Modified: Jul 7, 2024 by Kelly · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    This is the best light and creamy mushroom pasta recipe! Creamy garlic mushroom sauce gets its delicious forest flavor and perfectly "meaty" texture from one of our favorite stars of the fungi family -- Italian Velvet Pioppini mushrooms. And this easy pasta is ready in less than 30 minutes. Earthy, nutty, sweet, sautéed pioppini mushrooms are perfectly mild (and look like something out of a fairytale) making them a natural fit for this creamy, garlicky, spicy mushroom and wine sauce. 

    a pasta bowl filled with lightly creamy mushroom pasta glistening from the sauce

    4 Reasons This Creamy Wild Mushroom Pasta Recipe Works

    Italian pioppini mushrooms (pronounced: pee-oh-peeny) also known as velvet pioppini, poplar mushrooms, or black poplar mushrooms, hold up extremely really well to sautéeing, frying, grilling, and roasting. They have a robust forest flavor from growing in clusters at the base of (and inside holes of) trees like chestnut, elm, poplar, etc. but are delightfully mild which is why they're so widely used here in Italy to make Pasta con Funghi, creamy mushroom risotto, and polenta dishes.

    Pioppini's flavor and firm texture make them a natural fit for making all kinds of pasta or paired with red meat, wild game, fish, or even sliced raw in mushroom salads. These mushrooms are delicious! If you haven't had a chance to cook with them, do it as soon as you can -- you won't regret it. 

    fresh pioppini mushrooms clusters on a platter with a fairytale appearance of velvety brown tops and cream colored stems

    Chewy artisanal bronze-drawn egg fettuccine adds flavor and texture that's a perfect complement to this light mushroom wine sauce. Substitute just about any egg pasta like tagliatelle, pappardelle, orecchiette, or even garganelli for this mushroom pasta. Artisanal egg pasta better absorbs and holds onto sauces (especially a lightly creamy sauce like this one).

    Fettuccine egg pasta "nest" uncooked

    The combination of extra virgin olive oil, a little butter, heavy cream, and grated Grana Padano is reminiscent of all the flavors we love about a delicious fettuccine Alfredo but much lighter in this recipe. This way the wild mushrooms remain the star of this pasta dish.

    Adding a little starchy pasta cooking water to the sauce towards the end of cooking helps bring the sauce together. Starchy pasta water not only revitalizes the cream soaked up by the sautéed mushrooms, but it helps bind the grated cheese tossed in at the end and helps the sauce adhere to every inch of each noodle.

    Fettuccini pasta just finished cooking in a small amount of water and is very starchy which makes the perfect addition to the mushroom pasta sauce

    Why We Love This Creamy Pioppini Mushroom Pasta Recipe

    • It's one of the easiest creamy pasta recipes we make
    • It's ready in just about 25 minutes from start to finish
    • It's a restaurant-quality pasta dish anyone can make with impressive results
    • Artisanal bronze-drawn pasta adds delicious texture and taste
    • Wine intensifies the flavor of the sauce and brings out the flavor of the mushrooms
    • Perfect for anyone who loves Fettuccini Alfredo but wants a much lighter pasta
    • Using just a little heavy cream adds a silky richness to the sauce without overwhelming the flavor of these mushrooms
    a cast iron skillet filled with lightly creamy mushroom pasta glistening from the sauce

    How to Prepare Mushrooms for Pasta -- (Pioppini, Shitake, Champignon (Button), Cremini, or Even Fresh Porcini Mushrooms)

    When preparing mushrooms for cooking pasta or any other recipe, it's important never to soak them or submerge them in water. Instead, either use a mushroom brush (or a dry towel) to remove any dirt, or run them very quickly under cold water and then dry them immediately. I opt to dust the mushrooms off without using water so they stay nice and dry. 

    Next, you'll want to snip off the end of the stems (especially if they have stubborn dirt that won't come off. And lastly, depending on the variety of mushrooms you're using, you'll need to remove any "woodsy" or fibrous parts of the stems. But do not discard these pieces. Inedible mushroom stems make a great addition to homemade broth like ramen, or even chicken noodle soup. Simply freeze them if you're not using them right away. For pioppini mushrooms, at least ¾ of the stems are typically very tender, and useable.

    a cast iron skillet full of raw pioppini black poplar mushrooms
    a cast iron skillet full of beautiful golden brown and perfectly seared pioppini black poplar mushrooms
    a cast iron skillet full of beautiful golden brown and perfectly seared pioppini black poplar mushrooms with sliced scallions added
    a cast iron skillet full of golden brown sautéed pioppini black poplar mushrooms with a pat of butter and heavy cream just added and boiling up

    How to Cook Mushrooms For Pasta -- (Simple Techniques to Make Mushrooms Taste Great)

    As you can see from the photos above, with just a little mushroom know-how it's easy to cook mushrooms for pasta or to be eaten as a side dish. To cook the best mushrooms of your life, follow these simple techniques below.

    Always make sure mushrooms are completely dry before cooking them. Mushrooms contain a lot of moisture and that's not helpful for getting a good sear (which gives mushrooms excellent flavor). If you've washed mushrooms briefly under running water, pat them dry on all sides and then leave them to further dry out on a clean kitchen towel. 

    Make sure the skillet and oil are sizzling hot before adding mushrooms to cook. Preheat the skillet and oil to almost smoking before adding.

    Do not add too many mushrooms to the skillet all at once. In order to get a good sear on mushrooms, they need to have room for released moisture to evaporate quickly. If you have too many mushrooms in the pan, they'll steam instead of getting a golden sear (which is also a delicious way to cook mushrooms for pasta, but not what we're going for in this particular mushroom pasta recipe). 

    Do not move the mushrooms around for at least 2 to 3 minutes after you've added them to the hot skillet. Mushrooms need direct contact with the hot skillet and oil to create a proper sear and this takes a few minutes to develop. It also allows some of the moisture to evaporate.

    a pasta bowl filled with lightly creamy mushroom pasta glistening from the sauce

    This Creamy Mushroom Pasta Sauce is Versatile -- (Here Are a Few Easy Substitutions & Changes You Can Make)

    This creamy mushroom fettuccine pasta recipe is delicious exactly as is, but don't be afraid to make substitutions using whatever you happen to have in your pantry and fridge. Here are a few easy substitutions you can make. 

    • Substitute dry white wine or red wine for the Marsala wine. This pasta will still be just as delicious. 
    • Substitute half and half for the heavy cream to lighten up this creamy mushroom sauce even more.
    • Add a sprig of fresh thyme, chopped parsley to taste, or a couple of leaves of basil to add a different flavor to this mushroom pasta.
    • If you're in the mood for Mushroom Fettuccine Alfredo, double the amount of butter, heavy cream, and grated Grana Padano. 
    • Substitute Parmigiano-Reggiano, or American Parmesan for the Grana Padano cheese. 
    • Substitute Pioppini mushrooms with champignon, porcini, cremini, or any other variety you love.
    • To make this a creamy vegan mushroom pasta, increase the EVOO by 2 tablespoons (30g), omit the butter and heavy cream, and add slightly more starchy pasta water towards the end of cooking stirring constantly to create a silky, naturally creamy mushroom sauce. 
    All the ingredients needed to make this creamy mushroom pasta recipe on a cutting board

    Italian Pioppini Creamy Mushroom Pasta Ingredients 

    There are just a handful of ingredients in this creamy pasta dish and I will always recommend using the highest quality ingredients which will give you the best results. But this is also a creamy mushroom pasta that lends itself to substitutions and the addition of aromatics as mentioned above.

    • fettuccini egg pasta (sub favorite egg pasta like tagliatelle or pappardelle)
    • Italian Pioppini mushrooms (sub button, cremini, or fresh porcini) 
    • extra virgin olive oil
    • garlic cloves
    • dried red peppers (whole or crushed)
    • Marsala wine (dry) (sub dry white wine or red wine)
    • butter
    • heavy cream 
    • scallions, green parts only (sub chives) 
    • Grana Padano cheese (sub Parmigiano-Reggiano or Parmesan)
    • salt to taste
    • freshly grated nutmeg (optional but highly recommended)
    a pasta bowl filled with lightly creamy mushroom pasta glistening from the sauce

    How to Make Creamy Mushroom Pasta (Step-By-Step Recipe Instructions & Photos)

    This is a restaurant-quality creamy mushroom pasta that's ready in under 30 minutes. Just be sure to use all the mushroom cooking tips mentioned above to get a great sear on them which adds a ton of extra flavor and gives them a "meaty" toothsome texture. *Detailed recipe instructions can be found in the recipe card, but here's the gist of how to make this delicious pasta con funghi e panna. 

    1. Sauté the mushrooms and aromatics.
      a cast iron skillet full of raw pioppini black poplar mushrooms
    2. Deglaze the pan with wine.
      deglazing the mushroom mixture with wine
      a cast iron skillet full of beautiful golden brown and perfectly seared pioppini black poplar mushrooms
    3. Add the butter and heavy cream.
      a cast iron skillet full of golden brown sautéed pioppini black poplar mushrooms with a pat of butter and just added
      a cast iron skillet full of golden brown sautéed pioppini black poplar mushrooms with a pat of butter and heavy cream just added and boiling up
    4. Cook the pasta.
      nests of fettuccine added to boiling salted water
      Fettuccini pasta just finished cooking in a small amount of water and is very starchy which makes the perfect addition to the mushroom pasta sauce
    5. Finish the mushroom cream sauce.
      mushroom mixture with most of the heavy cream soaked up
      adding starchy pasta water to the skillet
      the cream being revitalized by the starchy cooking water

         6. Strain the pasta and assemble the pasta. Add the strained pasta directly to the mushroom sauce and toss everything quickly to combine. Turn off the heat, add the grated cheese, and toss well. Serve immediately, and Enjoy!

    just cooked fettuccine noodles being added to the mushroom sauce
    a cast iron skillet filled with lightly creamy mushroom pasta glistening from the sauce
    a pasta bowl filled with lightly creamy mushroom pasta glistening from the sauce

    Do You Love Creamy Pasta Recipes or Go Crazy for the Flavor of Fungi? 

    If you love mushrooms as much as we do or the occasional creamy pasta recipe, here are a few of our favorites we think your family will also love.

    pan seared shrimp in a pan full of creamy tomato alfredo
    the most delicious creamy shrimp alfredo pasta ready to eat with huge red Argentinian shrimp on top of a zigzag regional egg pasta
    spaghetti carbonara plated in a white pasta bowl with rectangular pieces of beautifully browned pancetta throughout
    a sauté pan full of just tossed creamy sausage and wine sauce with rigatoni
    golden brown panko-crusted cheese-filled mushroom burger on a homemade super squishy potato sesame and poppyseed bun with shredded lettuce on the bottom bun, and a baby pickle with a toothpick on top
    Sausage + Mushroom Maccheroni Pasta in the pot looking scrumptious and glistening
    steamed black Sardinian mussels with bits of sausage and mushrooms and diced tomatoes in a white wine broth in a white bowl (top down view)
    • Anniversary Pasta (Spicy Shrimp Tomato-Alfredo Sauce w/Rigatoni)
    • Shrimp Fettuccini Alfredo Pasta Recipe (w/Parmigiano Cream Sauce)
    • Spaghetti alla Carbonara (Cook Pasta Like A Roman)
    • Abruzzese Almost-Bolognese (Lasagna al Ragù w/Porcini Béchamel)
    • Best Smoky Shake Shack Shroom Burger (smoky, cheesy mushroom burger)
    • Baked Ziti with Ragù (from Scratch)
    • Easy Sausage and Mushroom Maccheroni Pasta (For Any Night of The Week)
    • Steamed Mussels w/Sausage and Mushrooms in White Wine Sauce

    Let's get started!

    Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment to help other readers. I absolutely love hearing from you and I do my best to answer all your questions and comments. Plus, I love seeing when you make my recipes, so please tag me @BitingAtTheBits on Instagram and I will repost your gorgeous mushroom pasta!

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    a pasta bowl filled with lightly creamy mushroom pasta glistening from the sauce

    Light and Creamy Pioppini Mushroom Pasta (Pasta con Funghi e Panna)


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Kelly
    • Total Time: 30 minutes
    • Yield: 4 Servings
    • Diet: Vegetarian
    Print Recipe

    Description

    This might just be the world's best mushroom pasta (or at least as good as your favorite neighborhood Italian spot♡). This light and creamy mushroom pasta gets its delicious forest flavor and perfectly "meaty" texture from one of our favorite stars of the fungi family -- Italian Velvet Pioppini mushrooms. And it's ready in less than 30 minutes!  Nutty, sweet, tender sautéed pioppini mushrooms are perfectly mild (and look like something out of a fairytale) making them a natural fit for this creamy, garlicky, spicy mushroom and wine sauce. Get your favorite egg pasta ready because this pasta is a real treat!


    Ingredients

    • 1 pound fettuccini egg pasta (500g) (sub favorite egg pasta like tagliatelle or pappardelle)
    • 1 pound Italian Pioppini mushrooms, cleaned and tough stems removed (500g) (sub button, cremini, or fresh porcini)
    • 3 tablespoons extra virgin olive oil (45g)
    • 3 garlic cloves, smashed
    • 3 to 4 dried whole red chili peppers, optional (sub crushed red chili flakes to taste)
    • 2 tablespoons dry Marsala wine (30g) (sub dry white wine or red wine)
    • 2 tablespoons unsalted butter (30g)
    • 3 tablespoons heavy cream (45g)
    • scallions, green parts only (sub chives)
    • 1 ½ ounces grated Grana Padano cheese, plus more for sprinkling (45g) (sub Parmigiano-Reggiano or Parmesan)
    • salt to taste
    • freshly grated nutmeg (optional but highly recommended)


    Instructions

    1. Sauté the mushrooms. Add the olive oil, smashed garlic cloves, and whole red chili peppers to a 12-inch skillet set over medium-high heat, and cook until the garlic is fragrant and blistered (about 3 to 4 minutes). Remove the garlic and chilis to a small bowl and set aside. To the hot skillet, add the mushrooms, and continue cooking without moving them for 3 minutes.  Season with salt to taste, give them a quick toss, and then continue cooking them for 2 more minutes and add the garlic and chili peppers. Cook for 5 minutes or until the mushrooms are golden brown. 
    2. Deglaze the pan with wine. With the heat still on medium-high, add the wine to the pan and use a wooden spoon to scrape up the browned bits from the bottom of the pan (the fond) and stir to incorporate it. Set a timer for 3 minutes and cook until the wine has evaporated and the mushrooms look glossy and golden brown.
    3. Add the heavy cream and butter.  Add the butter and cream, stir to combine, and cook for 1 minute before adding the sliced scallions tossing everything together. At this point, it should look like the mushrooms have soaked up most (or all) of the cream. *You may turn off the heat at this point if your pasta still needs time to cook and turn it back on about 2 minutes before the pasta is finished.
    4. Cook the pasta. While you're finishing the mushroom sauce, bring a pot of salted water to a boil. Cook the pasta according to al dente doneness according to directions.
    5. Finish the mushroom cream sauce. During the last 3 minutes of pasta cooking time, use a ladle to add about ¼ cup of starchy cooking water to the mushroom cream mixture set over medium-high heat, and stir to incorporate it. You'll notice the cream magically reappears and the sauce looks glossy from binding the starches to the fat in the cream and butter. Add more starchy water as needed to reach desired consistency stirring and cooking just until the sauce looks glossy and smooth (not watery). Adjust the seasonings (adding salt and freshly cracked black pepper to taste), but remember you'll be adding grated cheese in the next step which also has salt in it.
    6. Strain the pasta and assemble the pasta. Add the strained pasta directly to the mushroom sauce and toss everything quickly to combine. Turn off the heat, add the grated cheese, and toss well. Serve immediately, and Enjoy!

    Notes

    How to Prepare Mushrooms for Pasta -- (Pioppini, Shitake, Champignon (Button), Cremini, or Even Fresh Porcini Mushrooms)

    When preparing mushrooms for cooking pasta or any other recipe, it's important never to soak them or submerge them in water. Instead, either use a mushroom brush (or a dry towel) to remove any dirt, or run them very quickly under cold water and then dry them immediately. I opt to dust the mushrooms off without using water so they stay nice and dry. 

    Next, you'll want to snip off the end of the stems (especially if they have stubborn dirt that won't come off. And lastly, depending on the variety of mushrooms you're using, you'll need to remove any "woodsy" or fibrous parts of the stems. But do not discard these pieces. Inedible mushroom stems make a great addition to homemade broth like ramen, or even chicken noodle soup. Simply freeze them if you're not using them right away. For pioppini mushrooms, at least ¾ of the stems are typically very tender, and useable.

    How to Cook Mushrooms For Pasta -- (Simple Techniques to Make Mushrooms Taste Great)

    As you can see from the photos above, with just a little mushroom know-how it's easy to cook mushrooms for pasta or to be eaten as a side dish. To cook the best mushrooms of your life, follow these simple techniques below.

    Always make sure mushrooms are completely dry before cooking them. Mushrooms contain a lot of moisture and that's not helpful for getting a good sear (which gives mushrooms excellent flavor). If you've washed mushrooms briefly under running water, pat them dry on all sides and then leave them to further dry out on a clean kitchen towel. 

    Make sure the skillet and oil are sizzling hot before adding mushrooms to cook. Preheat the skillet and oil to almost smoking before adding.

    Do not add too many mushrooms to the skillet all at once. In order to get a good sear on mushrooms, they need to have room for released moisture to evaporate quickly. If you have too many mushrooms in the pan, they'll steam instead of getting a golden sear (which is also a delicious way to cook mushrooms for pasta, but not what we're going for in this particular mushroom pasta recipe). 

    Do not move the mushrooms around for at least 2 to 3 minutes after you've added them to the hot skillet. Mushrooms need direct contact with the hot skillet and oil to create a proper sear and this takes a few minutes to develop. It also allows some of the moisture to evaporate.

     

    A Few Easy Substitutions & Swap-outs You Can Make 

    This creamy mushroom fettuccine pasta recipe is delicious exactly as is, but don't be afraid to make substitutions using whatever you happen to have in your pantry and fridge. Here are a few easy substitutions you can make. 

    • Substitute dry white wine or red wine for the Marsala wine. This pasta will still be just as delicious. 
    • Substitute half and half for the heavy cream to lighten up this creamy mushroom sauce even more.
    • Add a sprig of fresh thyme, chopped parsley to taste, or a couple of leaves of basil to add a different flavor to this mushroom pasta.
    • If you're in the mood for Mushroom Fettuccine Alfredo, double the amount of butter, heavy cream, and grated Grana Padano. 
    • Substitute Parmigiano-Reggiano, or American Parmesan for the Grana Padano cheese. 
    • Substitute Pioppini mushrooms with champignon, porcini, cremini, or any other variety you love.
    • To make this a creamy vegan mushroom pasta, increase the EVOO by 2 tablespoons (30g), omit the butter and heavy cream, and add slightly more starchy pasta water towards the end of cooking stirring constantly to create a silky, naturally creamy mushroom sauce. 
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Category: Pasta
    • Method: Stovetop
    • Cuisine: Italian

    Nutrition

    • Serving Size: 4 ounce serving

    Did you make this recipe?

    Tag @BITINGATTHEBITS on Instagram and hashtag it #BITINGATTHEBITS 

    Recipe Card powered byTasty Recipes

    More Easy Toothsome Pasta Recipes

    • A slice of prosciutto cotto and mozzarella lasagna with cheese and tomato sauce oozing out.
      Italian Ham & Mozzarella Lasagna (Lasagna di Prosciutto Cotto e Mozzarella)
    • Nests of golden yellow fresh homemade chitarra pasta from abruzzo.
      Spaghetti alla Chitarra (Guitar Pasta From Abruzzo, Italy)
    • Fresh homemade spinach pasta varieties showcasing vibrant green fettuccine, chitarra, cappellini, and pappardelle nests artfully arranged on semolina-dusted baking sheet.
      Fresh Spinach Pasta Dough (Using 00 Flour + Video)
    • A bowl full of tender homemade spinach gnocchi covered in a meaty authentic bolognese sauce and sprinkled with grated parmigiano-reggiano cheese.
      Easy Gnocchi Bolognese (100% Made From Scratch)

    Reader Interactions

    Made the Recipe? Tell Us What You Think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    A photo of Kelly doing a pasta making demonstration at The Broadway Panhandler in NYC, NY.

    Hi, I'm Kelly! A private chef helping busy families cook and enjoy tastier, healthier meals at home. Born and raised in Arkansas, I've lived and worked in NYC, Sichuan China, and now Northeast Italy. Each of these places impacts the diverse way we cook, live, and celebrate life. You'll find a bit of everything here whether you're new to cooking, or you've made it all. If you love to eat, you're in the right place!

    A BIT MORE →

    Healthy Comfort Food Recipes

    • A casserole dish filled with cheese enchiladas covered in sauce, melted cheddar cheese, and minced white onions.
      Cheese Enchiladas with Red Enchilada Sauce Recipe (Authentic Tex-Mex + Video)
    • A tray filled with rows of homemade raw tortellini in the traditional style of Bologna.
      Authentic Homemade Italian Tortellini (Tortellini in Brodo)
    • An All-Clad sauté pan filled with homemade red enchilada sauce with a whisk resting in the pan.
      Red Enchilada Sauce Recipe (Authentic Tex-Mex w/Video)
    • Traditional homemade lasagna bolognese with eight layers, showcasing rich meat sauce and handmade spinach pasta sheets in classic Italian culinary style.
      Authentic Lasagna Bolognese (Lasagne alla Bolognese +Video)

    Pizza Night Recipes

    • Just sliced super crispy thin-crust sausage and onion pizza.
      Best Thin-Crust Pizza Dough Recipe (Using Bread Flour)
    • Perfect thick-crust pizza dough with pizza toppings (including homemade pizza sauce, shredded mozzarella, and mini buffalo mozzarella balls.
      Best Thick-Crust Pizza Dough Recipe (Using 00 Flour)
    • Super crispy sliced whole wheat Supreme pizza with green olives, spicy ventricina salami, salsiccia, prosciutto cotto, mushrooms, red bell peppers, and onions.
      Best Whole Wheat Pizza Dough Recipe (For Thin Crust Pizza)
    • Homemade 00-thin crust pizza with pioppini mushrooms, pepperoni, shallots, mozzarella, buffalo mozzarella, and large green and black olives.
      Best Thin-Crust 00 Flour Pizza Dough Recipe (+Video)
    • HOME
    • ABOUT
    • Contact

    Footer

    ↑ back to top

    About

    • PRIVACY & COOKIE POLICY
    • ALL RECIPES

    Newsletter

    • Coming Soon!

    Contact

    • CONTACT

    As an Amazon Associate, I earn from qualifying purchases.

    COPYRIGHT© 2025 BITINGATTHEBITS.COM ALL RIGHTS RESERVED. NO IMAGES OR CONTENT CONTAINED ON THIS SITE MAY BE REPRODUCED IN WHOLE OR IN PART IN ANY MANNER WITHOUT THE EXPRESS WRITTEN PERMISSION OF THE COPYRIGHT OWNER.