Name: Tagliatelle ai Funghi Porcini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 400 g tagliatelle; 500 g porcini mushrooms; 30 g porcini mushrooms; 2 clove garlic; 1 bunch parsley; 3 tbsp extra-virgin olive oil; 2 tbsp butter; 50 g parmigiano reggiano; 0 salt; 0 black pepper; 50 ml cream

Tagliatelle ai Funghi Porcini

Fresh egg tagliatelle tossed with porcini mushrooms sauteed in olive oil and butter with garlic and parsley, the autumn pasta that northern and central Italy reach for first.

🥬Vegetarian

🇮🇹 Italy ·Europe · $$

15 min Prep

20 min Cook

35 min Total

4 portions

Tagliatelle ai funghi porcini is one of the great first courses of the Italian autumn, built on the meeting of silky egg ribbons and earthy, woodsy porcini. The mushrooms are cleaned with a brush rather than washed, sliced, and seared with garlic and parsley in a mix of olive oil and butter so their flavor stays concentrated. A ladle of starchy pasta water binds everything into a glossy, light sauce that clings to the tagliatelle without any heaviness. Grated parmigiano reggiano added off the heat rounds it out, and a little extra parsley brings color and freshness at the table. Fresh porcini are the prize when in season, but dried porcini, rehydrated and with their soaking liquid stirred back in, carry the dish beautifully the rest of the year. It stays meatless and vegetarian, letting the mushrooms be the whole point.

Ingredients

400 g tagliatelle fresh egg tagliatelle

500 g porcini mushrooms fresh, cleaned with a brush and sliced

30 g porcini mushrooms dried, rehydrated in warm water; use instead of or alongside fresh, reserve the soaking liquid (optional)

2 clove garlic peeled, lightly crushed

1 bunch parsley stems for the oil, leaves chopped for finishing

3 tbsp extra-virgin olive oil

2 tbsp butter

50 g parmigiano reggiano freshly grated, added off the heat

0 salt to taste, for the pasta water and the sauce

0 black pepper to taste

50 ml cream optional splash for a richer finish (optional)

Ingredients

4 portions

400 gtagliatelle fresh egg tagliatelle

500 gporcini mushrooms fresh, cleaned with a brush and sliced

30 gporcini mushrooms dried, rehydrated in warm water; use instead of or alongside fresh, reserve the soaking liquid (optional)

2 clovegarlic peeled, lightly crushed

1 bunchparsley stems for the oil, leaves chopped for finishing

3 tbspextra-virgin olive oil

2 tbspbutter

50 gparmigiano reggiano freshly grated, added off the heat

salt to taste, for the pasta water and the sauce

black pepper to taste

50 mlcream optional splash for a richer finish (optional)

Instructions

Prepare the mushrooms

1

Clean the porcini with a soft brush or a barely damp cloth to remove soil. Do not rinse them under water. Separate the stems from the caps and slice everything fairly thinly.
~10 min
2

If using dried porcini, soak them in warm water for about 20 minutes until soft. Lift them out, squeeze gently, and chop. Strain the soaking liquid through a fine sieve or cloth and set it aside to add later.
~20 min

Cook the sauce

1

Bring a large pot of salted water to a boil for the pasta.
~8 min
2

Warm the olive oil and butter in a wide pan over medium heat. Add the crushed garlic and the parsley stems and let them flavor the fat for a minute or two until the garlic is just golden, then remove and discard both.
~3 min
3

Raise the heat and add the sliced porcini. Sear without stirring for a minute so they color, then cook, stirring now and then, for about 8 to 10 minutes until tender. Season with salt and pepper.
~10 min
4

If you rehydrated dried porcini, pour in a little of the strained soaking liquid and let it reduce. Otherwise add a ladle of the pasta water to loosen the pan into a light sauce. Stir in the optional cream now if using.
~3 min

Toss and serve

1

Cook the fresh tagliatelle in the boiling water for 3 to 4 minutes until al dente. Reserve a cup of the cooking water, then drain.
~4 min
2

Transfer the tagliatelle straight into the pan with the porcini. Toss over low heat for a minute, adding a splash of pasta water as needed so the sauce coats every ribbon.
~2 min
3

Take the pan off the heat and fold in the grated parmigiano reggiano. Plate, scatter with the chopped parsley, and serve at once.
~2 min

Credits & Inspiration

Cucchiaio d'Argento
Authentic Italian source detailing the soffritto base and the brush-only cleaning of porcini.
The Pasta Project
Detailed recipe with quantities for fresh or dried porcini, olive oil, butter, and pasta water emulsification.
Cookist
Italian recipe showing garlic and parsley stems flavoring the oil and finishing with chopped parsley.