Tagliatelle with porcini mushrooms is a classic Italian pasta dish that features earthy, meaty mushrooms in a rich and creamy sauce. This dish is perfect for a cozy dinner at home or a dinner party with friends.
Tagliatelle with Porcini Mushrooms
Ingredients
- 12 ounces tagliatelle pasta
- 1/2 ounce dried porcini mushrooms
- 1/4 cup hot water
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the tagliatelle pasta in a large pot of salted boiling water according to package instructions until al dente.
- Meanwhile, place the dried porcini mushrooms in a small bowl and cover them with the hot water. Let them soak for 10-15 minutes.
- In a large skillet, melt the butter and olive oil over medium heat.
- Add the onion and garlic to the skillet and cook until softened, about 5-7 minutes.
- Add the rehydrated porcini mushrooms and their soaking liquid to the skillet.
- Increase the heat to high and cook until the liquid has evaporated and the mushrooms are lightly browned, about 5-7 minutes.
- Add the white wine to the skillet and bring it to a simmer.
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese.
- Cook the sauce, stirring frequently, until it has thickened and coats the back of a spoon, about 5-7 minutes.
- Season the sauce with salt and pepper, to taste.
- Drain the tagliatelle pasta and add it to the skillet with the mushroom sauce.
- Toss everything together until the pasta is coated in the sauce.
- Sprinkle chopped parsley over the pasta and serve hot.
