Italian cuisine · Dough, Pasta & Rice

Tagliatelle ai Funghi Porcini

Fresh ribbon pasta with porcini mushrooms sautéed in butter, garlic, parsley and a touch of cream.

Ingredients · for 4 servings

• 400 g tagliatelle
• 500 g fresh porcini mushrooms (or mixed mushrooms)
• 3 cloves garlic
• 1 shallot
• 100 ml cream
• 60 g parmesan
• 40 g butter
• 1/2 bunch flat-leaf parsley
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Clean the porcini only with a brush and a damp cloth, don't wash them, and slice into 5 mm thick slices; finely dice the shallot and garlic.
2. Heat the olive oil with half the butter in a wide pan until very hot and fry the mushrooms in batches for 3–4 min. until golden brown and no longer releasing liquid.
3. Reduce the heat, add the shallot and garlic and sauté for 2 min. until translucent, then season with salt and pepper.
4. Cook the tagliatelle in plenty of salted water until al dente, scooping out a cup of pasta water.
5. Pour the cream over the mushrooms, let it reduce for 2 min., add the drained pasta and toss vigorously with 4–5 tbsp pasta water and the remaining butter until the sauce clings glossily to the pasta.
6. Fold in the grated parmesan and chopped parsley and serve immediately in warmed plates.