Imagine twirling your fork into a plate of luxurious tagliatelle, where earthy wild mushrooms dance with rich, golden butter and fragrant garlic – this isn't just a meal, it's a culinary journey straight from the heart of Italy! Gennaro Contaldo's legendary pasta dish promises to transform your ordinary dinner into an extraordinary gastronomic experience that will transport your taste buds to the rolling hills of Tuscany with just one bite.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g tagliatelle
- 300g mixed wild mushrooms, sliced
- 2 cloves garlic, minced
- 50g butter
- 50g parmesan cheese, grated
- Fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Slice the mixed wild mushrooms and mince the garlic cloves. Chop the fresh parsley finely and set aside.
- In a large pot, bring salted water to a boil. Once boiling, add the tagliatelle and cook according to the package instructions until al dente, usually about 8-10 minutes.
- While the pasta is cooking, heat a large frying pan over medium heat. Add the butter and allow it to melt, swirling the pan to coat the bottom evenly.
- Add the minced garlic to the melted butter and sauté for about 1 minute, stirring frequently to prevent burning. The garlic should become fragrant but not browned.
- Next, add the sliced wild mushrooms to the pan. Season with salt and pepper, and sauté for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- Once the tagliatelle is cooked, reserve a cup of the pasta cooking water, then drain the pasta in a colander.
- Add the drained tagliatelle directly to the frying pan with the sautéed mushrooms and garlic. Toss gently to combine, ensuring the pasta is coated in the buttery mushroom mixture.
- If the pasta seems dry, add a little of the reserved pasta cooking water to loosen it up and create a silky sauce.
- Remove the pan from the heat and stir in the grated Parmesan cheese, mixing well to combine. Adjust the seasoning with additional salt and pepper if needed.
- Serve the tagliatelle immediately, garnished with chopped fresh parsley and an extra sprinkle of Parmesan cheese on top for added flavor.
Tips
- Choose your mushrooms wisely: Mix different wild mushroom varieties like porcini, chanterelles, or shiitake for a complex, rich flavor profile.
- Don't rush the sautéing process: Allow mushrooms to release their moisture and develop a deep, caramelized flavor by cooking them patiently over medium heat.
- Reserve pasta water is your secret weapon: The starchy water helps create a silky, clingy sauce that perfectly coats each strand of pasta.
- Use freshly grated Parmesan for maximum flavor – pre-grated cheese can't compare to the depth of flavor from a block you grate yourself.
- Serve immediately for the best texture and temperature, ensuring your tagliatelle remains perfectly al dente and the mushroom sauce stays glossy and inviting.
Nutrition Facts
Calories: 317kcal
Carbohydrates: 35g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 45mg
