Tagliatelle with porcini mushrooms, a delicious main dish prepared with basically just one main ingredient: the PORCINI MUSHROOM. That’s why it’s a typical fall dish.
The simple seasoning of garlic, oil, and chili pepper combines with the mushroom to create a creamy sauce with which to toss the tagliatelle for a harmonious dish that I recommend consuming hot as soon as it’s ready.
If it’s not the season for fresh porcini mushrooms, don’t hesitate to prepare this tasty dish: you can use frozen porcini mushrooms as an alternative.
A dish so appreciated and succulent that it can be prepared in just a few minutes. By the time you’ve put the water on for the pasta and brought it to a boil, your porcini mushroom sauce will be ready. So, let’s not waste time and see how to prepare it.
For lovers of characterful and quick-to-prepare main dishes, we also remind
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, All seasons
- Energy 541.12 (Kcal)
- Carbohydrates 74.93 (g) of which sugars 3.59 (g)
- Proteins 19.35 (g)
- Fat 17.50 (g) of which saturated 2.01 (g)of which unsaturated 0.02 (g)
- Fibers 7.16 (g)
- Sodium 699.04 (mg)
Indicative values for a portion of 325 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz porcini mushrooms
- 2 cloves garlic
- to taste chili pepper
- 2 tbsp extra virgin olive oil
- 1/4 cup white wine (or broth)
- 1 bunch parsley
- 4.2 cups water (to cook the pasta)
- to taste coarse salt (for pasta)
- 7 oz egg tagliatelle
Tools
- 1 Knife
- 1 Pan
- 1 Ladle
Preparation
Clean the porcini mushrooms well, removing all the dirt. The rule would be not to wash them, but personally, I give them a very quick rinse under running water to remove all the dirt. Cut them into cubes using a good smooth-bladed knife.
Sauté the chopped garlic and chili pepper in the extra virgin olive oil. When the garlic is golden, add the mushrooms and adjust the salt. Let the mushrooms cook on high heat for a few minutes. When the natural cooking liquid starts to reduce, deglaze with the white wine, lower the heat to medium/low and when the wine has partially evaporated, turn off the heat. The mushrooms cook in just a few minutes: they should be soft but not “mushy.” When you turn off the mushrooms, add the chopped parsley.
When the water with the coarse salt reaches a boil, cook the pasta for the minutes indicated to remain al dente. If you have made the pasta by hand, 2/3 minutes will suffice. Bring the pan with the mushrooms back to a high heat and toss the pasta in it, using the cooking water to create the right creaminess without adding too much fat.
Tagliatelle with porcini mushrooms, besides being a dish of great taste appreciated even in the most prestigious kitchens, is a balanced dish with few fats.
If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
