Porcini Tagliatelle Recipe
A cosy and aromatic pasta dish featuring rich porcini mushrooms, perfect for warming your heart any day of the week.
medium
00:45
4
METHOD
Step 1.
Begin by rehydrating the porcini mushrooms in warm water for about 20 minutes. Once softened, drain, reserving the liquid, and chop finely.Step 2.
Heat the olive oil in a large pan over medium heat. Add the garlic and shallots, cooking until they are soft and fragrant.Step 3.
Add the chopped porcini mushrooms to the pan along with the fresh thyme. Stir well to combine.Step 4.
Pour in the white wine, allowing it to simmer gently, reducing slightly before adding the reserved mushroom liquid. Continue to cook for another 10 minutes, allowing the flavours to meld.Step 5.
In a separate pot, bring water to a boil and cook the tagliatelle according to the package instructions until al dente. Drain, reserving a cup of the pasta water.Step 6.
Transfer the cooked tagliatelle to the pan with the mushroom sauce, adding a bit of the reserved pasta water to help the sauce cling to the pasta. Toss gently over low heat.Step 7.
Stir in the grated Parmesan cheese until melted and evenly distributed. Season with salt and freshly ground black pepper to taste.Step 8.
Serve hot, garnished with additional Parmesan and a sprinkle of fresh parsley.
INGREDIENTS
30 gDried porcini mushrooms
500 mlWarm water
2 tbspOlive oil
2 Garlic cloves, finely chopped
2 Shallots, finely chopped
1 tspFresh thyme
100 mlWhite wine
300 gTagliatelle pasta
75 gGrated Parmesan cheese
1 tspSalt
1 tspFreshly ground black pepper
2 tbspFresh parsley, chopped
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