Tagliatelle ai Funghi Porcini Sammarinese
A rich and earthy pasta dish featuring fresh tagliatelle tossed with sautéed porcini mushrooms, garlic, parsley, and a touch of white wine, embodying the rustic flavors of San Marino's countryside.
🧂 Ingredients
- 400 g Fresh Tagliatelle
- 500 g Fresh Porcini Mushrooms(cleaned and sliced)
- 3 cloves Garlic(minced)
- 1/4 cup Fresh Parsley(chopped)
- 100 ml Dry White Wine
- 4 tbsp Extra Virgin Olive Oil
- 2 tbsp Butter
- to taste Salt
- to taste Black Pepper(freshly ground)
- 50 g Parmesan Cheese(grated, for serving)
👨🍳 Instructions
- 1
Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 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
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
While the mushrooms are cooking, bring a large pot of salted water to a boil for the tagliatelle.
💡 Tip: Water should be well-salted. - 5
Cook the fresh tagliatelle according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
💡 Tip: Fresh pasta cooks quickly. - 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.
💡 Tip: Add a splash of reserved pasta water if the sauce seems too dry. - 7
Serve immediately, garnished with grated Parmesan cheese.
💡 Pro Tips
- ✓Ensure porcini mushrooms are thoroughly cleaned to avoid grit.
- ✓Don't overcrowd the pan when cooking mushrooms; cook in batches if necessary.
- ✓Fresh tagliatelle is preferred for its texture, but good quality dried tagliatelle can be used.
🔄 Variations
- Add a pinch of red pepper flakes for a touch of heat.
- Incorporate a tablespoon of heavy cream for a richer sauce.
- Use a mix of wild mushrooms if porcini are unavailable.