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Lorenza Avila
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Recipe of Tagliatelle with Porcini mushrooms
Recipe

Tagliatelle with Porcini mushrooms

20 mins
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This is an Italian recipe for preparing tagliatelle with porcini mushrooms. Bring cream, parmesan cheese, garlic and parsley. It is very simple but with an exquisite flavor.
Learn more about Lorenza Avila

Ingredients

4 portions
  • 300 grams tagliatelli pasta, or pappardelle
  • 1/2 kilos porcini mushroom
  • 8 tablespoons olive oil
  • 1 clove garlic, finely chopped
  • 1/2 teaspoons salt
  • parsley, chopped
  • 2 tablespoons butter
  • 1/4 cups cream
  • 2/3 cups parmesan cheese, grated
  • black pepper, freshly ground

Preparation

Wash the mushrooms and cut into medium pieces.
In a saucepan, heat the oil and add the garlic and salt. Cook for a couple of minutes and add the mushrooms, stir and continue cooking over high heat. Add the parsley too. The mushrooms will be ready when all their water has evaporated and only oil remains under the pan.
Add butter, cream, pepper and more salt if necessary. Cook until the sauce thickens a little.
Cook the pasta in boiling water with plenty of salt, as indicated by the package and drain.
Add the pasta to the sauce along with the Parmesan cheese. Stir gently and serve hot.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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