👨‍🍳 作り方

1. 1

   Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

2. 2

   Add the sliced porcini mushrooms to the skillet. Cook, stirring occasionally, until they release their liquid and start to brown, about 8-10 minutes.

3. 3

   Pour in the white wine and let it simmer and reduce by half, scraping up any browned bits from the bottom of the pan.

4. 4

   While the mushrooms are cooking, bring a large pot of salted water to a boil for the tagliatelle.

   💡 プロのコツ: Water should be well-salted.
5. 5

   Cook the fresh tagliatelle according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

   💡 プロのコツ: Fresh pasta cooks quickly.
6. 6

   Add the drained tagliatelle to the skillet with the mushrooms. Toss to combine. Add chopped parsley and season with salt and pepper to taste.

   💡 プロのコツ: Add a splash of reserved pasta water if the sauce seems too dry.
7. 7

   Serve immediately, garnished with grated Parmesan cheese.