Recipe
Ingredients
- 14 oz (400 g) tagliatelle
- 10 oz (300 g) porcini mushrooms (fresh or rehydrated if dried)
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 small shallot, finely diced
- ½ cup chicken broth (or vegetable broth)
- 1 cup heavy cream
- ¾ cup grated Parmigiano-Reggiano
- 1 tsp fresh thyme
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped
- ½ cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil and cook the tagliatelle until al dente. Reserve ½ cup of the pasta water before draining.
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the shallot and cook for 2–3 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the porcini mushrooms and cook for 5–7 minutes until tender and lightly browned.
- Pour in the chicken broth and simmer for 2–3 minutes until slightly reduced.
- Stir in the heavy cream and thyme, then simmer gently for 2–3 minutes.
- Add the grated Parmigiano-Reggiano and stir until the sauce is smooth and creamy.
- Toss the cooked tagliatelle with the sauce, adding a little reserved pasta water if needed to coat the pasta evenly.
- Garnish with chopped parsley and extra Parmesan before serving.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Servings
4 servings
