Porcini Mushroom Pasta: A Delicious Tagliatelle Recipe
This recipe for tagliatelle with porcini mushrooms combines the earthy flavors of fresh porcini mushrooms with a rich, creamy sauce, all topped with tender, ridged noodles.
Perfect for an intimate dinner or a special occasion, this dish enhances the best of Italian cuisine with simple, high-quality ingredients that guarantee restaurant-worthy results right in your kitchen.
SERVINGS:4
- 12 oz fresh tagliatelle (or about 10 oz dried tagliatelle)
- 1 lb fresh porcini mushrooms (or substitute with 10 oz cremini or baby bella mushrooms if unavailable)
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves garlic, minced (about 1 ½ tsp)
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- ¾ cup heavy cream
- ½ cup grated Parmigiano Reggiano cheese
- 1 tbsp fresh parsley, finely chopped (optional)
- Salt and pepper, to taste
METHOD:
Prepare the mushrooms:
Clean the porcini mushrooms by wiping them with a damp paper towel. Avoid rinsing them with water because mushrooms tend to absorb moisture. Slice the mushrooms into thin, uniform pieces.
Cook the pasta:
Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions until al dente (about 2-3 minutes for fresh, 8-10 minutes for dry). Reserve about ½ cup of the pasta water, then drain.
Saute the mushrooms:
In a large skillet over medium heat, heat olive oil and 2 tablespoons butter. Add the garlic and sauté for about 30 seconds, until fragrant.
Add the sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until golden brown and tender.
Deglaze with the wine:
Pour in the white wine and cook for 2-3 minutes, letting the alcohol evaporate and reducing the liquid slightly.
Prepare the sauce:
Stir in heavy cream and let it simmer for 2-3 minutes. Add salt and pepper to taste. If the sauce is too thick, add a splash of the pasta cooking water to reach the desired consistency.
Combine the pasta with the sauce:
Add the cooked noodles to the pan with the mushrooms. Gently stir everything together to coat the pasta with the creamy sauce. Stir in the grated Parmesan cheese until it melts into the sauce.
Serve:
Transfer the pasta to serving plates and garnish with fresh chopped parsley, if necessary. Serve with more Parmigiano cheese on the side.
Porcini Mushroom Pasta (Tagliatelle ai Funghi Porcini)
Ingredients
- 12 oz fresh tagliatelle (or about 10 oz dried tagliatelle)
- 1 lb fresh porcini mushrooms (or substitute 10 oz cremini/baby bella mushrooms)
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 3/4 cup heavy cream
- 1/2 cup grated Parmigiano Reggiano cheese
- 1 tbsp fresh parsley, finely chopped optional
- salt and pepper to taste
Instructions
- Clean the porcini mushrooms by wiping them with a damp paper towel. Avoid rinsing them with water. Slice the mushrooms into thin, uniform pieces.
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente (about 2-3 minutes for fresh, 8-10 minutes for dry). Reserve about ½ cup of the pasta water, then drain.
- In a large skillet over medium heat, heat the olive oil and 2 tablespoons of butter. Add the garlic and sauté for about 30 seconds, until fragrant.
- Add the sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until golden brown and tender.
- Pour in the white wine and cook for 2-3 minutes, letting the alcohol evaporate and reducing the liquid slightly.
- Stir in the heavy cream and let it simmer for 2-3 minutes. Add salt and pepper to taste. If the sauce is too thick, add a splash of the pasta cooking water.
- Add the cooked noodles to the pan with the mushrooms. Gently stir everything together to coat the pasta with the creamy sauce. Stir in the grated Parmesan cheese until it melts into the sauce.
- Transfer the pasta to serving plates and garnish with fresh chopped parsley, if desired. Serve with more Parmigiano cheese on the side.
