Baked Mushroom Tagliatelle

I can give you a recipe to prepare delicious baked mushroom tagliatelle with an Italian twist.

Ingredients

• 250 g of egg tagliatelle
• 300 g of mixed mushrooms (champignons, porcini, etc.)
• 2 cloves of garlic
• 2 sprigs of fresh parsley
• 200 ml of cooking cream
• 100 g of grated Parmesan cheese
• Salt and pepper to taste
• Extra virgin olive oil
• Butter to grease the baking dish

Preparation

1. Preheat the oven to 180 °C (350 °F).
2. Clean the mushrooms with a damp cloth and cut them into not too thin slices.
3. In a pan, sauté the garlic cloves with a drizzle of extra virgin olive oil. When the garlic is golden, remove it and add the mushrooms. Sauté the mushrooms until they are well browned, adding the chopped parsley at the end of cooking.
4. Boil the tagliatelle in plenty of salted water following the package instructions for an al dente texture. Drain the pasta and keep some of the cooking water.
5. In a bowl, mix the cream with half of the grated Parmesan, salt and pepper, adding a little of the tagliatelle cooking water to make the mixture creamier.
6. Grease a baking dish with a bit of butter.
7. Mix the tagliatelle with the mushrooms and the cream and Parmesan mixture, then transfer everything into the baking dish.
8. Sprinkle the surface with the remaining grated Parmesan.
9. Bake for about 15-20 minutes, until the surface becomes golden and crispy.
10. Let it rest for a few minutes before serving.

Curiosity

Tagliatelle is a type of pasta typical of Northern Italy, especially from Emilia-Romagna and Marche, often accompanied by rich meat or mushroom sauces. Baked mushroom tagliatelle represents a gratin variant, ideal for adding an extra touch of crispiness and flavor to the dish. Depending on the season, varying the types of mushrooms can add different nuances to the final flavor of the dish.