Porcini Tagliatelle
Ingredients
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- 1 ounces 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 cups dry white wine
- 12 ounces tagliatelle
- 2 tablespoons kosher salt
- 1/2 teaspoons black pepper – freshly ground
- 1/4 cups 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).
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.