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EasyMain coursesvegetarianCC0 1.0 Universal
Fresh Tagliatelle with Sautéed Porcini Mushrooms (ai Funghi Porcini)
The rustic soul of Italian autumn: silky fresh egg tagliatelle tossed with aromatic porcini mushrooms sautéed with garlic, butter, extra virgin olive oil, fresh flat-leaf parsley, and Parmigiano Reggiano.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
servings
4
- Fresh egg tagliatelle400 g
- Fresh porcini mushrooms sliced thick450 g
- Unsalted butter40 g
- Extra virgin olive oil30 ml
- Garlic cloves peeled and smashed2 clove
- Freshly grated Parmigiano Reggiano50 g
- Fresh flat-leaf parsley chopped20 g
- Freshly ground black pepper1 pinch
- Sea salt5 g
Preparation Steps
1
Heat olive oil and half the butter in a wide pan. Sauté smashed garlic for 1 minute to infuse the oil, then discard.
2
Add sliced porcini mushrooms over high heat and sauté for 5-6 minutes until golden and tender. Season with salt and cracked black pepper.
3
Boil fresh tagliatelle in salted water for 2-3 minutes until al dente. Transfer directly into the skillet with a splash of pasta cooking water and remaining butter. Toss vigorously for 1 minute to emulsify into a silky sauce. Fold in fresh parsley and Parmigiano Reggiano.
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Nutrition Facts
per servingCalories
470
Protein
18g
Carbohydrates
58g
Fat
19g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: European Culinary Heritage & Traditional Gastronomic Archives (Ministère de la Culture & Ministero della Cultura Gastronomica)
Legal status: Public Domain (CC0-compatible) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
