Tagliatelle with Porcini Mushrooms

Tagliatelle with porcini mushrooms is a classic dish in Italian cuisine, highly regarded for its intense and autumnal flavor. Here’s how to prepare it:

Ingredients

• 250 g of egg tagliatelle
• 300 g of fresh porcini mushrooms
• 2 cloves of garlic
• Parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for serving
• (Optional) A glass of white wine

Preparation

1. Clean the porcini mushrooms with a damp cloth, removing any soil residues, and slice them not too thin.
2. In a large skillet, fry the garlic cloves in extra virgin olive oil. When the garlic turns golden, remove it from the pan.
3. Add the sliced porcini mushrooms to the pan and cook over medium-high heat for a few minutes until they have slightly browned.
4. (Optional) If you wish, you can deglaze the mushrooms with a glass of white wine and let the alcohol evaporate on high heat.
5. Lower the flame, season with salt and pepper, and continue cooking for about 10 minutes. Meanwhile, boil a pot with plenty of salted water to cook the tagliatelle.
6. Once the water boils, cook the tagliatelle according to the package’s cooking time. Drain them al dente, setting aside some of the cooking water.
7. Transfer the tagliatelle to the pan with the mushrooms, add some of the cooking water to emulsify, and a handful of freshly chopped parsley.
8. Toss everything together for a minute so the ingredients blend well.
9. Serve the tagliatelle with porcini mushrooms hot, with a sprinkling of grated Parmesan cheese to taste.

Curiosity

Porcini mushrooms are highly appreciated in Italian cooking for their unique flavor and meaty texture. They are a versatile ingredient that can be used in simple preparations like this, as well as in more elaborate dishes. Always make sure to buy good quality porcini mushrooms and check that they are fresh and without moldy or soft parts.

Bon appétit!