VegetarianEmiliana-Romagnola cuisine Main Course

Tagliatelle ai Funghi Porcini

Name: Tagliatelle ai Funghi Porcini
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Emiliana-Romagnola
Ingredients: 400 g fresh egg tagliatelle; 400 g fresh porcini mushrooms; 30 ml Extra virgin olive oil; 30 g Unsalted butter; 2 cloves Garlic; 15 g fresh flat-leaf parsley; 5 g Fine sea salt; 2 g Black pepper; 40 g parmigiano reggiano pdo

Golden ribbons of fresh egg tagliatelle tossed with pan-fried wild porcini mushrooms, fragrant garlic, butter, and parsley.

🇮🇹Italy· Emilia-Romagna

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 480 kcal

Ingredients

0 of 9 gathered

Servings

400 g fresh egg tagliatelle — freshly rolled sfoglia cut into ribbons
400 g fresh porcini mushrooms — cleaned and sliced 5 mm thick
30 ml Extra virgin olive oil — good quality
30 g Unsalted butter — diced
2 cloves Garlic — peeled and lightly crushed
15 g fresh flat-leaf parsley — leaves only, finely chopped
5 g Fine sea salt — plus extra for pasta water
2 g Black pepper — freshly cracked
40 g parmigiano reggiano pdo — freshly grated, served optionally

Equipment

•Large frying pan
•Large stockpot for pasta
•Chef knife
•Soft mushroom brush or clean kitchen towel
•Tongs

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 18 g
carbs: 64 g
fibre: 5 g
protein: 16 g
calories: 480 kcal

Instructions

1
Clean the porcini carefully with a damp cloth or soft brush to remove all grit.
2
Slice the porcini caps and stems into five-millimetre thick slices.
3
Bring a large stockpot of well-salted water to a rolling boil over high heat.
4
Heat the olive oil and butter in a large frying pan over medium heat until foaming.
5
Add the crushed garlic cloves and fry gently for one minute until fragrant, then discard them.
6
Add the sliced porcini in a single layer and fry for five minutes until lightly golden.
7
Season the mushrooms with fine sea salt and freshly cracked black pepper.
8
Drop the fresh tagliatelle into the boiling water and cook for two to three minutes until al dente.
9
Transfer the tagliatelle directly into the frying pan with a small splash of starchy pasta water.
10
Toss the pasta vigorously over medium-low heat for one minute until a glossy emulsion forms.
11
Scatter the chopped parsley over the pan and remove from the heat immediately.
12
Divide into warm bowls and serve straight away with optional grated Parmigiano Reggiano.

Chef's tips

Never wash fresh porcini under running water because they absorb liquid like sponges and turn soggy in the pan. If fresh porcini are out of season, substitute mixed cultivated mushrooms supplemented with twenty grams of soaked dried porcini.

Ingredient substitutions

fresh porcini mushrooms → a mix of chestnut mushrooms and 20 g rehydrated dried porcini
fresh egg tagliatelle → dried egg tagliatelle, boiled according to packet timings

Storage

Best eaten freshly made, but leftovers keep in an airtight container in the fridge for up to one day.

Reheating

Reheat gently in a warm frying pan over low heat with a tiny splash of water and a knob of butter.

Common mistakes to avoid

•Washing porcini in water, which makes them waterlogged and spongy.
•Overcrowding the pan, which causes the mushrooms to stew rather than brown.
•Overboiling fresh egg pasta so it loses its delicate texture.

Serving suggestions

Serve immediately in warmed shallow ceramic bowls.Pair with a glass of Colli Bolognesi Bianco or a light Sangiovese di Romagna.Offer grated Parmigiano Reggiano at the table for guests to add to taste.