Porcini Tagliatelle
Ingredients
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- 1 ounce dried porcini mushrooms – soaked and chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 small shallot – finely chopped
- 1 clove garlic – lightly crushed
- 1/2 cup dry white wine
- 12 ounces tagliatelle
- 2 tablespoons kosher salt
- 1/2 teaspoon black pepper – freshly ground
- 1/4 cup flat-leaf parsley – chopped (~0.5 n/a parsleys)
- Parmigiano Reggiano cheese – finely grated (for serving)
Instructions
- 1.
Put the dried porcini mushrooms in a bowl and cover with 1.5 cups very hot water; soak 20 minutes, then lift out, squeeze dry, chop, and strain the soaking liquid through a paper towel–lined sieve; reserve 1 cup.
- 2.
Bring a large pot of water to a rolling boil.
- 3.
Warm the extra-virgin olive oil and half of the unsalted butter in a wide skillet over medium heat until the butter foams.
- 4.
Add the shallot and cook, stirring, until translucent, 2–3 minutes; add the garlic and cook until fragrant, 30–60 seconds.
- 5.
Add the chopped mushrooms to the skillet and sauté until lightly browned, 3–4 minutes.
- 6.
Pour in the dry white wine; simmer until almost evaporated, 1–2 minutes, then add 3/4 cup of the reserved soaking liquid and cook until reduced by about half, 5–7 minutes.
- 7.
Salt the boiling water with the kosher salt, add the tagliatelle, and cook until al dente (2–3 minutes for fresh, 8–10 minutes for dried), reserving some pasta water.
- 8.
Transfer the pasta to the skillet along with a splash of pasta water; add the remaining butter and toss vigorously over medium heat until the sauce emulsifies and coats the noodles, 1–2 minutes, loosening with more soaking liquid as needed.
- 9.
Stir in the flat-leaf parsley and season with the black pepper; taste and adjust with pasta water if needed.
- 10.
Serve immediately with Parmigiano Reggiano cheese, finely grated (for serving).
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Porcini Tagliatelle is a ribbon pasta dish built around the deep, woodsy aroma of porcini mushrooms. The broad strands of tagliatelle catch a glossy, butter-enriched sauce that’s savory, slightly nutty, and perfumed with garlic and white wine. The result is rich but not heavy, with parsley and a grating of aged cheese to brighten and round the flavors.
In Italy, funghi porcini are prized across the Apennines, especially in Tuscany, Emilia-Romagna, and Umbria. In autumn the dish often features fresh porcini; year-round, cooks rely on dried porcini and their soaking liquid for concentrated flavor. Tagliatelle itself hails from Emilia-Romagna, and the pairing reflects a long countryside tradition of foraged mushrooms married to fresh egg pasta in simple trattoria-style cooking.