This Creamy Mushroom Pasta has the most flavor of any dish I've ever made like this... 

Your lack of 'high end' is what makes your videos so perfect! Most people watching these don't have the money to splurge on 'professional grade' chef equipment. Don't ever cave to the haters.

I like that you say "3 out of 10", "5 out of 10" when you talk about the stove heat level. VERY helpful.

I made this dish last night and my family absolutely loved it! They all kept saying “Dad, please make this again.” I can’t wait to try more of your recipes. Keep up the great work.

You know what I like most about your videos? SIMPLICITY! No fancy kitchen, no fancy gadgets and not even a stove! Just great recipes, simple tools, easy to understand recipes and a portable stove. Win- win! Grazie!

Strongly believe this is one of the most underrated cooking channels. No crazy expensive ingredients. Just simple, incredible food. You're a working class hero my friend. Cheers

James is just the coolest kid. He's so laid back and willing to try things. I give James 10 Jameses.

From a line cook, a simple time hack: when cooking your mushrooms, do the first batch of mushrooms as he does it. Second batch, just chuck em all in and turn the heat up to 6 or 7 and stay present. Every two minutes or so stir. If the fond starts to get darker than a light brown, turn down the heat. Once the mushrooms have given up their water and that water is evaporated, take the mushrooms out, put the onion in and follow the video as directed. Doing this gets you the fond you wanted for flavor, and lets you brown some of the mushrooms. You don't NEED all the mushrooms browned to get that nice flavor. If you're a stickler for perfection, never mind my comment. This is an awesome recipe btw. Thanks for posting!

Made this tonight for supper along with hot Italian sausage. Mushroom lovers will really enjoy this. It's a great alternative to vodka sauce when you want something different. The brandy lends a very nice flavor. Thanks for a great family meal! **Update: The next morning my 16-year-old son got out of bed early and asked for a big bowl of leftovers for breakfast. He said "Best breakfast ever!" So there you have it. This recipe is a winner!

Can't thank you enough for how much you cover the heat settings, as a novice cook worrying about the heat is what i think about 90% of the time, and it's been putting me off cooking, but your soothing style and really taking things nice and slow and relaxed... can't thank u enough for this

This is my favorite food channel because it feels like you're in your friend's kitchen talking food, instead of being marketed to by a youtuber

I really appreciate your simple , make it up as you go. I’m a widower, never cooked before and can actually follow your instructions. Keep it up- you are providing a wonderful service. Enzo

I am a homecook from Germany and often lack the creativity to boost my pasta game. You have a really big influence on my cooking and my overall mentality regarding food. I learn to deal with mistakes, to improve by learning from them. And I do earn confidence in my skills because I do basicly have the same grade of equipment as you and do not feel badly prepared or unable to cook because I lack expensive stuff. Please keep on doing your thing here, it inspires so many people! :)

I tried to order the smallest bottle of brandy available to try this, but got stuck with a much larger bottle. Then I made this. OMG! Suddenly glad to have the big bottle. I have made this twice in two weeks. It is amazing.

Finishing off your pasta with pasta water is known as "Mantecatura" in Italian, this action is what causes your sauce to emulsify, Nicely done Sir !

I was intrigued by this recipe and thought I'd try it. I was a little on the fence about how a brandy and tomato combo would taste, but I like adventure. I had some Paul Masson Apple brandy in the cabinet and went for it. I cooked some chicken breasts separately to serve with the pasta and added the drippings. The brandy cooked down to a slightly sweet taste. Red pepper flakes and salt added dimension. My spouse was licking his plate clean at the end. He went back for seconds...something he rarely does, as he usually watches what he eats. A great hit at our house. Now I'm scheming on how to tweak this sauce in different directions i.e., cajun or creole or something else. I just wanted to thank you for a great, yet easy recipe.

You are what is known as an intuitive cook: how does it look, smell, taste - use your judgement! Thanks for giving folks the confidence to use your recipes and experiment. ps Does not apply to bakers! That's 100% science.

This is so chill and practical and free of wasted dialogue. Everything clear, concise and useful. New subscriber here.

Made this a couple of hours ago. Am now like a beached whale on the couch while I type. This is the second recipe of yours I’ve made this week. It’s incredible, there was a hesitation on my part between the brandy and double cream, but I should have trusted the process lol. It’s so beautiful, just the right balance between rich enough to taste amazing but not too rich to make you feel sick after half a portion. Keep the vegetarian recipes coming. Thank you 😊 🐳

I don't comment enough but seriously these have got to be the most mouthwatering recipes I have seen on online! I love a hardy sauce! No watery sauces for me! ABSOLUTELY killer job always! They all look like 10's to me!!! And great easy to understand directions!! You should be on Food Network!!

I honestly get teary eyed from finding channels like these .. it's not even because I appreciate the content that much but rather from seeing nothing but positive and heartfelt comments! amazing channel my guy you seem so genuine and I think that's what *really* hits home to all us viewers. much love !

I really appreciate how you give a "x out of 10" scale on the burner. All other cooking channels just say "low", "medium", "medium high" etc, which really means nothing

I made this except I used vegetable stock instead of alcohol and it was SO good I almost licked my plate clean.

The jazz chat background music has that Saturday night relaxing slow cooking night in feel - so good.

I made this tonight. Halfway through right after adding the cream I tasted it and thought it was way too sweet and I had messed it up, but by the time I added the salt, pepper, Parmesan and the mushroom back in it was fantastic! Great recipe!

Tried this last night, wow, what a difference searing the mushrooms vs dumping all in at once. Thanks again! You are making me hero dad with my girls, lol. Thanks

All right I'm impressed. Italian here, from a proud family of foodies, and this is exactly how I'd cook this dish. Bravo!

Damn...i've never felt more confident in making a dish! Amazing combo of professional and layman. Well done!

Pasta panna e funghi is an Italian classic, belongs to the late ‘70 and ‘80. Nowadays is not served anymore but it’s definitely a tasty classic in autumn when you can go pick fresh mushrooms in the wood. A tradition!

i watch a few bigger cooking channels that tend to make everything from scratch, and while they do look good it always makes cooking seem a bit more intimidating, so im really glad i found your channel! you always give tips and walk ur viewers through simple but delicious recipes and a lot of us appreciate that. i hope your channel grows even more because you deserve it!!

It is so sweet to see how much you love your son. Your face melts when you look at him

Your son makes the most of the show. You rock but he is your best critic!

I made this last year and it was a VERY big hit. My wife (…of 52 years ) has been on my case since then to make it again. But I’ve been busy doing other recipes (of yours), also wonderful. So this week, she gets what she wants……..again! Shopping tomorrow. Peace at any price……..

Immediate subscribe. Clear instructions, simple ingredients that you source. No confusing time skips. Underrated channel!

Made this. One (and a half) alteration(s) I recommend: Dry saute the first half of your batch and finish them in a bit of butter (room-temperature) for about 45 seconds. This gives you a more interesting, crispy texture while still getting nicely infused oils. Mix your dry saute'd mushrooms with preshly pressed garlic and let them meet in the pan. This gives you heady yet nicely-mellowed garlicy flavour, strong chew and crisp and well-rounded mushroom taste in every bite. I personally find that garlic - not unlike eggs - cooks exceedingly well with residual heat and thus doesn't require being fried in most cases. Butter & olive oil is my secret weapon to utterly heavenly flavour. Thank you for this recipe. I am proud to be part of this community.

I am absolutely shocked by how good this was! I have 6 kids that would sooner eat a worm than any kind of vegetable. They all from the ages of 5 to 14 loved it!

Just made this for lunch on a Saturday. It was divine. The sauce was so rich but light. So many levels and nooks and cranies to the flavor!! Thank you! It's been added in to the rotation.

That does look phenomenal !! I’ve now cooked 6 of your recipes so far & they were all amazing! Your instructions are so clear in your videos and the results are always perfect 👍🏻 thank you!

Love the interaction between you and your son. Something he will always remember and keep him coming back to visit dad long after he's left home.

I watched 5 minutes of this guy and loved the simplicity and reality of people who are watching and cooking stuff like this everyday. I can afford what he puts out there to use and is in touch with the "average" everyday person on a cooking level. I don't like high level, because it makes me feel like i'm cheating myself and loved ones out of the "elitest" experience because it wasn't procured from the fields of the himalayas or some ole granny in italy. I like his whole style honestly. NOW, i dig into all his stuff.

I never comment, but seriously, this dude is the real deal. I am in the process of moving, and 97% of my kitchen is packed. I found these videos somehow.. and this is by far the best pasta dish I have ever made. My partner went back for more FOUR TIMES!! I added 2 cloves of garlic after the tomato paste and used cavatappi instead. This is being added to the regular dinner list.

Man, you are just an approachable food genius, aren’t you? This one looks amazing too. I love your meatless options the most! They will be on my menu ASAP.

Man, I just tuned into your channel just now and PLEASE pay no attention to anyone cracking on your non-overly excessive kitchen gear. It’s what is really nice to watch because it brings an a homier authentic feel to your videos👌 That being said, I’m super excited to try and make this!

I have a serious dairy allergy (per my allergist). So this can be made with soy milk. Not quite as thick and creamy, but soy milk has more fat in it that other non-dairy milks and would work for those of us with this limitation. Thanks for the recipe!

You are the best i have seen so many videos in youtube and yours is the best and you talk very well! and you give your instructions with out hesitation and very precise!!!

I make something very similar, the difference is I use dried shiitake among my mushroom blend and use their broth from the rehydration process instead of basic pasta water to moisten the pan at the end. Heavy cream and dried mushroom umami are an unreal combination. Also I prefer a flat noodle, like a linguini or fettuccine for this sort of dish, I feel they grab the cream better.

Got around to making this for my family, served it with some sauteed chard. The sauce got into the greens and everybody ate all their vegetables to get at it. I'd call that a win.

Made this recipe and added roasted plum tomatoes because a half pound of them was sitting on my counter. Amazing result - De Cecco pasta is a must. The brandy is an underlying flavor and is in no way boozy. The cup and a quarter of cream put this pasta over the top. Thanx!

Just made this tonight for dinner! The whole house smells of a fancy Italian eatery. I used oyster + Bella mushrooms and fettuccini pasta. So quick and delicious turned out perfect!

Also James getting to eat the delicious food all the time and still giving it a "9" means it's like a "17". I love Mushrooms and my wife is vegetarian so I will be giving this one a go! Thanks for your wonderful videos!

just came across this channel. Classic, old-school, grounding, joyful. No frills, pure flavor.

Nice to see a man be a father to his son and husband to his wife.

I like this guy's philosophy. "Are they gonna be perfect. No but they're gonna be pretty good."

It's so nice to see a young person say he loves mushrooms. My sister has hated mushrooms since we were kids. I have loved them my whole life. When I was a nanny and a preschool teacher so many of students didn't like %99.9 of veggies let alone mushrooms. Which is a true shame. They are so good!!

I live in Sweden where everybody go to the forests to pick up all kind mashrooms. They usually say here that there we have mashrooms we have to have little garlic...according most of people here, it is the perfect combination. Personally I think that mashrooms are wonderful in any ways. I love when I fry chantarells with butter,csalt and pepper just to eat with bread...it is a perfect dream!

Please keep making videos! Your recipes taste great and they are easy to duplicate. You don't need special ingredients or special equipment. Thank you!

Omg I’m so hungry watching this! Going to make this tomorrow! Update, ended up making it that night as it was so much more appealing than what I planned to have! It was really yum and had a lot of flavour. I haven’t cooked with brandy before and was surprised at how much flavour it gave the dish, as when I’ve cooked with wine it’s more understated. Used pappardelle, and the only change I made was to add a few cloves of garlic because yum, but it was delicious. The chunky mushrooms made it quite hearty and were just as filling as if it had meat. Would definitely make this on a regular basis.

I made this recipe. I didn't have brandy so used white wine. AMAZING!!! This is a family favorite now!!

Don't ask if they're going to be perfect, of course they're going to be perfect, don't under estimate your Skills, YOU ROCK

What a lovely chap. My sons the same age. Such a lovely age.

Absolutely delicious!!! Every recipe is unbelievable!!! Thank you!!

So many questions about skipping or subbing the brandy. The Brandy does impart a unique flavor but you can sub with a dry white wine. Or use low sodium chicken stock for an alcohol-free version. The written recipe is always linked in the description (it's the little "arrow" on mobile and a "show more" on desktop). In the description, you will also find my shop and other links with cookware/ingredients and all the other things you guys frequently ask about. Hope you like the new taste-tester rating system. A lot of focus group testing went into creating it.

I really appreciate the no bullshit approach to cooking on this channel. Breath of fresh air. Thanks for doing what you do

Man I wish my wife would eat mushrooms. There are so many things you can do with them, and this is one of the best! I've made this a couple of times for myself when my wife was away. It's amazing! I've made a number of your other recipes (without mushrooms) for my wife, and she agrees they're great.

I just made this for the first time. It came out absolutely amazing. Your channel has definitely help elevate my cooking abilities. My wife was definitely impressed.

My mom always comes over once a week and most of the time we spend half the day debating what we’re going to make for dinner. This recipe took the guesswork out of next weeks dinner! Her favorite cuisine is Italian so I’m sure she’ll love this. Looks delicious!

I love anything with mushrooms! Every single morning I saute onion, tomatoes, mushrooms and add 2 eggs with shredded cheese and a handful of fresh spinach. It's so good!!! This looks amazing! I will try it soon! I know I will love it! Thanks for another great video! 👍

I made this today, cooking alongside your video. No brandy, but white wine. This was incredibly yummy!! I was thinking about leftovers, but I had to eat the whole pan. Great recipe, thanks! New subscriber here. Greetings from Germany :)

Just made this. Unbelievably good!

I love how you bring in your son.. makes it so much more wholesome.

I’m in bed watching this and I now want to get out of bed and go make this. Looks amazing

Oh my god, i just did the recipe and i was scared of the taste of the brandy but it's just amazing. Top 5 pasta that I have done in my life Thank you very much

This looks fantastic. Must try.

its so satisfactory to watch our kids eat the food we make....pure joy. Nicely done.

I make a dish very similar to this. The big difference is that I use dome dried mushrooms for variety. I rehydrate them in a 50-50 mix of alcohol (I prefer scotch or brandy) and water. This infuses the mushrooms with the flavor of the alcohol rather than putting full strength alcohol in the sauce, although the alcohol burns off. I skip the hot peppers in favor of the natural sweetness of the dish. I prefer white pepper to black in the sauce, but remember, it is stronger! I like the way you cook. Not everything requires garlic, but a lot of things do.

I cooked this and the consistency was so perfect. However, I forgot to buy Brandy and used red wine I had left over. Worked like a charm, very yummy!

This was so straightforward and detailed I loved it!

Thank you for being such a skilled, yet down to earth chef. So needed in the sea of inaccessible, fou-fou chefs! Such good, satisfying, authentic recipes. You are the real NY Italian deal! Long may your channel thrive, Jim.

Making this tonight. Using tiny fresh chives and basil from my garden. Serving w/ zoodles. Hope all goes well. Because zoodles give off so much liquid, I added NO liquid, and I had 4 oz cream cheese left over, and I added that. It was a bit thick until the zoodles started working. I left the heat on under the whole pan for only a minute or two to heat the noodles. The taste was wonderful.

This came out great. Thanks for the inspiration. We now have “Italian Sundays” in my house and I just pick one of your videos and cook. I did the butter tomato recipe which was also delicious! Keep the videos coming!!

Amazed with your patience and willingness to flip each mushroom slice individually!

This sauce reminds me of the pan reduction sauces I used to make, using brandies, marsala, madeira, port, etc. I never have them in the house, so this is a great reminder to stock some. Brandy and mushrooms is always a super combo.

I made this today. It was a huge hit! DELICIOUS! They said it was like eating in a fine Italian restaurant! This one is going in my arsenal! I will make this often!

That dish looks mouth-wateringly perfect! 🤩

this feels like watching my uncle teaching my how to cook! so relatable and comfy, great video!🤎

One of the best qualities of these videos is that Jim makes them look so easy, which makes everything he does more approachable. There’s a lot of value in that. Great channel!

Your interaction at the end with your son is so beautiful!

I always tend to used the wrong pan too. I love that you tell me how big to go.

Tried this today and its amazing. Thank you so much for the delicious dish!

I'm so happy for your channel. You've single handedly thought me how to cook real Italian American food and my family loves it. Thanks for the good work and congrats.

Definitely doing this next week!! I wanted to add, I appreciate you cooking with normal every day supplies and ingredients. And also really appreciate how you add in medium heat/about a 4 or 2 or whatever.. That helps me so much!! I’ve never been a great cook but you’re really helping me and expanding my menu!

Wow...this dish was beyond amazing and surprisingly easy. Thanks so much Jim you have ignited a passion for cooking that I never knew I had. However, my husband is becoming a little jealous...he said to me yesterday " I wake up and you're watching that guy cooking....I come to bed and you're watching that guy cooking " haha 😂

Don't listen to the negative comments. I enjoy your videos, so keep doing what you do, and enjoy yourself. Your fan from Alabam!!

I attempted this just last night and I was extremely impressed. Honestly it was so worth it to try. Being someone who loves trying to cook new things this is now absolutely going to be in my arsenal!

This was so wholesome and I love how you involve your family in your videos! This is definitely a recipe I would try!

Absolutely love learning and cooking with ya !

Just made this tonight for dinner. Fantastic!!!!! The whole family loved it and want it again and again. Thank you so much.

Just discovered you .Love your recipes and the way you present them. Your son coming in at the end to taste your dish is genius. He is charming and down to earth...like his Dad.

You’re one of the most relatable RU-vid chefs. Love the simplicity and straight to the point no nonsense. 👍

I made this Saturday and loved it!! Great recipe. 👍🏽

I just found out about this guy but I love him! His cooking is healthy, light, none of that processed crap, no unnecessary fatty ingredients. He cooks pasta the right way and generally knows what he’s doing I hope Americans learn something from him, he’s really good