Tagliatelle ai Porcini

Name: Tagliatelle ai Porcini
Total time: 25 min
Yield: 2
Ingredients: 200 g fresh porcini, thickly sliced (trimmings reserved); 200 g fresh tagliatelle; 1 garlic clove, whole and lightly crushed; 3 tbsp olive oil; 40 g butter; Fresh parsley, chopped; Parmesan, grated

The dish every Italian autumn is measured against. Thick porcini slices seared, then folded with pasta, butter and their own trimmings-stock.

25 minTime

2Serves

7Ingredients

Made with Porcini

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1Simmer the porcini trimmings in 300 ml water for 15 minutes to make a light stock, then strain.
2Bring a pot of salted water to the boil for the pasta.
3Heat olive oil in a wide pan with the garlic clove over medium-high heat. Add the sliced porcini and sear for 4–5 minutes until golden, then remove the garlic.
4Cook the tagliatelle until al dente, reserving some pasta water.
5Add a splash of the porcini stock and the butter to the mushroom pan, then toss in the drained pasta.
6Loosen with pasta water as needed, finish with parsley and parmesan.

The mushrooms in this recipe

Porcini

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