Steps

• Before diving into the preparation of the tagliatelle, let’s spend a few minutes creating our secret base for irresistible creaminess: aromatic butter. Half an hour before starting the recipe, melt the butter over very low heat in a small saucepan. Add the finely chopped shallot, rosemary needles, and a pinch of salt. Let the butter infuse for a few minutes, stirring gently, so that the aromas blend perfectly. Turn off the heat and let the aromatic butter rest at room temperature until it has slightly solidified. Transfer the butter to a container and place it in the freezer until ready to use. The cold will contrast with the heat of the pasta, creating a wonderful creamy emulsion.

  

• Now that our aromatic butter is resting in the freezer, it’s time to focus on cleaning the stars of this dish: the porcini mushrooms.
  Cleaning porcini mushrooms requires delicacy and attention, avoiding the use of water unless absolutely necessary. Water, in fact, can compromise the texture and flavor of these precious mushrooms, making them spongy and less tasty.
  Here’s how to proceed:
  Remove excess soil with the help of a brush or a small knife, gently remove the soil on the lower stem.
  Use a soft-bristle food brush or a small brush to remove surface soil from the cap and stem.
  Slightly dampen a paper towel or clean cloth and wipe it over the entire surface of the mushroom to remove any remaining soil.
  Check under the cap and make sure the underside of the cap is well cleaned, but without separating it from the stem. Whole porcini mushrooms release a more intense aroma and flavor during cooking.
  With these simple steps, your porcini mushrooms will be ready to cook and release all their wonderful flavor in the dish!

  

• Now that the porcini mushrooms are clean and free of soil, we can proceed to cutting, a crucial step to enhance their texture and flavor in the final dish. Slice them gently lengthwise, keeping a uniform thickness of about half a centimeter. This size will allow the mushrooms to maintain their texture during cooking, preventing them from breaking apart or becoming too soft. At the same time, the slices will be thin enough to allow the flavors to spread and blend with the other ingredients, creating a harmony of taste in every bite.

  

• Let’s move on to the sausage, the ingredient that will add a succulent and flavorful note to our dish. I chose Lombard sausage for its texture and balanced taste, but feel free to use your preferred sausage. The important thing is that it is not overly flavored or too lean, to maintain the right balance of flavors and texture in the final dish.
  Start by removing the outer casing that encloses the sausage. Make a small incision with a sharp knife and then, gently, peel it off with your fingers.
  Once freed from the casing, crumble the sausage with your hands, breaking it into small, irregular pieces. This technique, in addition to allowing for even cooking, will facilitate the distribution of the sausage among the tagliatelle, ensuring an explosion of flavor in every bite.
  Transfer the crumbled sausage to a container and set it aside. We will use it later, after cooking the mushrooms, to preserve its juiciness and flavor.

  

• It’s time to bring the heart of our dish to life: the porcini mushroom sauce. We heat a non-stick pan, preferably iron for quick and even cooking, and add a drizzle of extra virgin olive oil. Add a whole garlic clove, which will release its aroma without burning, and a few sprigs of fresh thyme for a fragrant touch.
  As soon as the garlic starts to sizzle, add the previously sliced porcini mushrooms. It is important to cook them over high heat, to achieve a golden crust on the outside while preserving their tender and juicy internal texture. To avoid breaking them, use kitchen tongs to gently turn them, ensuring they are well browned on both sides.
  Once ready, transfer the mushrooms to a plate and set them aside. We will add them to the tagliatelle only at the end, to maintain their fragrance and flavor intact.

  

• Brown the sausage in the same pan where we cooked the mushrooms, without washing it to preserve the precious aromas released, add the previously crumbled sausage. Let it brown over high heat, stirring occasionally, until it is well browned and crispy. The sausage will release its juices, further flavoring the cooking base.
  Once the sausage has reached the right browning, deglaze with dry white wine. The wine will evaporate quickly, leaving a delicate aroma and a touch of acidity that will balance the richness of the sausage.
  At this point, adjust the salt and pepper to your taste and combine the previously browned porcini mushrooms with the sausage. Let everything cook together for a few minutes, stirring gently, to allow the flavors to blend perfectly.
  Once ready, turn off the heat and let the sauce rest while we cook the pasta. This way, the mushrooms and sausage will retain their warmth and fragrance, ready to be mixed with the al dente tagliatelle.

  

• When the tagliatelle are cooked al dente, drain them directly into the pan with the porcini mushrooms and sausage. Don’t forget to reserve half a ladle of cooking water, a secret ingredient that will help create a creamy and enveloping sauce. Mix carefully, gently tossing the pasta to blend all the ingredients and allow the flavors to harmoniously meld. The starchy cooking water will combine with the juices released by the mushrooms and sausage, creating a delicious natural emulsion.Finally, the magic touch: add the aromatic butter we prepared at the beginning. The cold butter, in contact with the hot pasta, will slowly melt, releasing its aromas and enveloping the tagliatelle in a creamy and irresistible embrace. Mix once more to evenly distribute the butter and let it rest for a few minutes to bring out all the flavors.

  

• Toss, serve and here we are at the most anticipated moment: the tagliatelle have rested, the aromas have fused into an irresistible embrace, and now we can finally plate and enjoy this delight!
  Divide the creamy tagliatelle with porcini mushrooms and sausage into four deep plates, letting the sauce coat every single strand of pasta. For a final touch of personality, add a generous sprinkle of grated Parmigiano Reggiano. Personally, I like to add just a pinch of freshly ground black pepper to further enhance the aromas without overpowering them.
  Now all that’s left is to sit at the table and be captivated by this dish rich in flavor and tradition. Every bite will take you back to the emotions of autumn walks in the woods, searching for precious porcini mushrooms.
  Enjoy your meal, everyone!