Porcini Mushroom Pasta
Ingredients
- 400 gTagliatelle (dry)
- 500 gBoletus edulis (cleaned and sliced)
- 2 pcGarlic (minced)
- 100 mlDry white wine
- 40 gUnsalted butter
- 2 tbspExtra virgin olive oil
- 60 gParmesan cheese (grated)
- 20 gFlat-leaf parsley (chopped)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Broad pasta ribbons coated in a creamy butter and porcini sauce. The earthy scent of wild mushrooms mingles with golden garlic and fresh parsley for a glossy, coating finish.
- 1
Clean the porcini with a damp cloth or a knife to remove dirt. Slice them into 5mm thick pieces so they retain texture after cooking.
- 2
In a large pan, heat the oil and butter. When it foams, add the porcini and minced garlic. Let them brown without stirring too much until they are golden and smell nutty.
- 3
Start the tagliatelle in a large pot of boiling salted water. Meanwhile, deglaze the mushrooms with white wine and let it reduce by half to concentrate the juices.
- 4
Drain the pasta, reserving a ladle of cooking water. Toss the pasta into the pan, add parmesan and the cooking water. Stir vigorously: the sauce should coat the pasta glossily. Finish with chopped parsley.
Frequently asked questions
How do you get this dish right?
- Never wash porcini in water; they act like a sponge and lose all their flavor.
- Pasta cooking water contains starch: it's what creates the creamy emulsion with the cheese and butter.
How long does this dish keep?
Eat immediately to preserve the pasta texture. Keeps for 24h in the fridge, reheat in a pan with a splash of water.
