Porcini Mushroom Pasta

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.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 618
• Protein: 22 g
• Carbs: 81 g
• Fat: 23 g

Ingredients

• 400 g Tagliatelle ( dry )
• 500 g Boletus edulis ( cleaned and sliced )
• 2 piece Garlic ( minced )
• 100 ml Dry white wine
• 40 g Minimum butter sweet
• 2 tbsp Extra virgin olive oil
• 60 g Parmesan cheese ( grated )
• 20 g Flat-leaf parsley ( chopped )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Preparing the mushrooms

   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. Searing the porcini

   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. Cooking pasta and deglazing

   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. Final binding

   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.

Chef's tips

• 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.

Storage

Eat immediately to preserve the pasta texture. Keeps for 24h in the fridge, reheat in a pan with a splash of water.