Tagliatelle with porcini mushrooms in a creamy sauce

Tagliatelle with porcini mushrooms in a delicate creamy sauce is a classic Italian pasta recipe with a unique taste and bright mushroom aroma. Traditionally, fresh seafood, mushrooms and a delicate, enveloping creamy sauce are added to Italian egg noodles. The dish can be a delicious lunch or a romantic dinner for two.

Italian noodles with porcini mushrooms

Features of cooking tagliatelle with porcini mushrooms

Tagliatelle pasta first appeared in the Renaissance in 1487. Lucrezia Borgia’s thick, light-wheat curls inspired the talented chef Zafiran to create an appetizing pasta in the form of the thinnest egg strips from durum wheat.

To prepare an Italian delicacy treat, you must follow some recommendations:

1. Pasta can be purchased ready-made or you can make your own. A quality product from the store cannot be cheap, so you need to beware of fakes.
2. During the season, porcini mushrooms are best taken raw, and at any other time, you can use the product in dried, pickled, canned or frozen form.
3. It is not necessary to pre-boil porcini mushrooms before cooking; if desired, you can limit yourself to boiling the product for no more than a few minutes.
4. White mushrooms are best taken large, without dark areas or damage. The flesh is different in that it does not darken when cut with a knife.
5. It is better to put 82% fat butter in the recipe, and from vegetable oil, you should opt for extra virgin olive pressing.
6. Salad red onion will bring spicy sweetness and a pleasant crunch to the pasta.
7. Small shavings of parmesan are combined with tagliatelle and porcini mushrooms. Cheese gives the dish a special seductive aroma and spirit of Italy.
8. Black pepper and other spices should be ground in a mortar and mortar immediately before cooking, so they will give all the flavors to the pasta.
9. Greens give the dish a special freshness and lightness. Oregano and basil with parsley are considered traditional. For originality, you can put a little rosemary and fragrant peppermint.

Durum wheat noodles with mushrooms

Ingredients

Store-bought pasta can be used in the recipe, but home-made natural tagliatelle is much tastier.

For cooking you need:

• 1 fresh chicken egg;
• 100 r flour;
• pinch of fine salt;
• fresh or frozen porcini mushrooms – 500 g;
• a slice of butter weighing 30 g;
• head of purple onion;
• 2 cloves of garlic;
• 1 branch of fresh rosemary;
• ½ cup (130 ml) dry white wine
• 250 ml (glass) cream with a fat content of 33%;
• 1 st. l. extra virgin olive oil;
• 100 g of small chips of parmesan;
• black pepper – optional.

Step-by-step recipe for tagliatelle with porcini mushrooms in a creamy sauce 

Cooking process:

1. Pour flour onto a silicone mat, add an egg in the middle and salt.

   

2. Quickly knead the soft egg dough for 2 minutes. Wrap the plastic mass in cling film and keep in the refrigerator for an hour.

   

3. On a clean work surface, roll out the dough with a floured rolling pin into a thin layer. It should shine in the light.

   

4. Cut the layer of egg dough into thin strips, lightly sprinkle with flour and shake with your hands.

   

5. Clean fresh porcini mushrooms from dust and dirt, if the raw material is frozen, it should be thawed in the refrigerator. Melt a piece of butter in a heated frying pan.

   

6. Grind the sweet onion into the thinnest quarters of the rings.

   

7. Crush the garlic cloves with the side of a knife and send them to the melted butter along with a sprig of rosemary. After a minute, add finely chopped onion to the oil. Sauté the roast, stirring occasionally, for 2 minutes over medium-high heat until the onions are nicely browned.

   

8. Cut porcini mushrooms into medium pieces of 1 cm in size, and chop small specimens into thin slices.
   Important! If there are no fresh mushrooms, you can take frozen ones, the taste of the dish will not suffer from this.

   

9. Put the pieces of mushrooms in a pan and evaporate the juice that stands out over high heat. Mix the mass with a spatula so that the mushrooms do not stick and burn.

   

10. In boiling, lightly salted water, add the pasta and boil without stirring for 6 minutes. Drain in a colander, reserving ½ cup liquid in case the sauce gets dry. Tagliatelle should not be washed.

    

11. When all excess liquid has evaporated from the pan, find garlic and rosemary in the mushroom mass and discard. Add wine to the workpiece and continue evaporating over low heat.

    

12. After the wine has completely evaporated from the sauce, add heavy cream, and mix the mixture in a pan.

    

13. Salt the sauce to taste, sprinkle with aromatic pepper, and drizzle with olive oil.

    

14. Gently place the tagliatelle with tongs into the creamy mushroom sauce so that the fragrant sauce completely covers the pasta.

    

15. Grate half of the parmesan on a fine grater on the tagliatelle with mushrooms and cream.

    

16. Stir the dish and turn off the fire on the stove.

    

Serve on a plate, complementing the dish with parmesan slices grated on a vegetable cutter, crushed pepper and, to taste, basil leaves with cherry tomatoes.

Tagliatelle with mushrooms

Caloric value

Pasta does not contain many calories, as it uses durum wheat flour in its preparation. The nutritional value is based on the fat content of the cream, the amount of cheese and the quality of the tagliatelle. A 100 g serving contains 6,7 g of protein, 10 g of fat and 12,1 g of carbohydrates, and the calorie content is 91,7 kcal/100 g.

Conclusion

Tagliatelle with porcini mushrooms is a spicy and rich dish with a pleasant aroma. Juicy mushrooms give the treat a satisfying taste, and the creamy sauce deeply soaks the pasta, making it fragrant and tasty. Parmesan shavings and bright Italian spices add a special charm to tagliatelle.