Tagliatelle with mushrooms * * * Tagliatelle ai funghi porcini

pasta_ai_funghi_porcini

Find here the ingredients to make your tagliatelle with mushrooms or “tagliatelle ai funghi porcini”!

Ingredients (serves 4)

  • 200gr of tagliatelle
  • A knob of butter
  • 15ml/1 tbsp olive oil
  • 3 cloves of garlic, chopped
  • 1 glass of white wine
  • 2 (250g) packs chestnut mushrooms, quartered
  • 75g/3 oz Parmesan, freshly grated
  • 3 tablespoon of parsley (or chopped fresh chives)

tagliatelle  butter  extra virgin oil  garlic  White Wine Glass  chestnut mushrooms  grated parmesan  Parsley

Cook the pasta in a large pan of boiling salted water for about 10 mins or according to packet instructions, until ‘al dente’.

Heat the butter and oil together in a large frying pan then sizzle the garlic for 30 secs, before adding the mushrooms and the wine. Cook over a high heat for 6-8 mins, stirring occasionally until the mushrooms are nicely browned. Remove from the heat and season to taste.

Drain the pasta in a colander, return to the pan, and stir garlic mushrooms and chives and toss together well. The heat from the pasta will lightly thicken the sauce.

Serve hot and with Parmesan cheese.

Buon appetito!