Tagliatelle ai porcini
Tagliatelle with porcini
Tagliatelle ai porcini: autumn egg tagliatelle with porcini, garlic and parsley
In September and October, when porcini push up through the chestnut woods of the Apennines between Emilia-Romagna and Tuscany, every mountain trattoria from Borgotaro to the Casentino puts tagliatelle ai porcini on the menu. The mushrooms are sliced and sautéed fast in olive oil with garlic and parsley, then tossed with ribbons of egg pasta. If you can't find fresh porcini, use chestnut mushrooms with a little soaked dried porcini. Chef's tip: clean porcini with a brush and a damp cloth, never under the tap; they soak up water like a sponge and then steam instead of browning.
- Total time
- 30 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 14 oz fresh egg tagliatelleor 320 g dried
- 1 tbsp coarse saltfor the pasta water
- 14 oz fresh porcinior chestnut mushrooms plus 15 g dried porcini, soaked
- 4 tbsp extra virgin olive oil
- 2 cloves garliclightly crushed
- 3 tbsp flat-leaf parsleychopped
- ⅔ oz butter
- ½ tsp salt
- ½ tsp black pepper
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Method
0/6 doneStep 1: Brush any soil off 14 oz fresh porcini and wipe them with a damp cloth. Slice them 5 mm thick. If using soaked dried porcini, chop them and keep the soaking water, strained.
Step 2: Bring a large pan of water to the boil with 1 tbsp coarse salt.
Step 3: Heat 4 tbsp extra virgin olive oil in a wide frying pan over a medium-high heat with 2 cloves garlic. Add the mushrooms in one layer and cook without stirring for 3 minutes, then toss and cook for 3–4 minutes more, until golden and tender. Common mistake: crowding the pan; cook in two batches if needed so they fry rather than stew.
7 minStep 4: Take out the garlic, season with ½ tsp salt and ½ tsp black pepper and stir in most of 3 tbsp flat-leaf parsley.
Step 5: Cook 14 oz fresh egg tagliatelle until al dente: 2–3 minutes for fresh, the packet time for dried. Keep a mug of pasta water.
3 minStep 6: Toss the pasta into the mushrooms with ⅔ oz butter and a splash of pasta water (or porcini water) for 1 minute, until silky. Scatter with the rest of the parsley and serve.
1 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 18 g
- Carbs
- 66 g
- Fat
- 16 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tagliatelle ai porcini take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of flat-leaf parsley?
- Curly parsley or coriander, same amount.
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