Tagliatelle ai Funghi | Fine King Oyster Mushroom Pasta

Bring a large pot of plenty of water to a boil and season generously with salt. Gently clean the king oyster mushrooms with kitchen paper or a brush (do not wash) and slice lengthwise into slices about 3–4 mm thick. Peel the garlic and slice thinly. Pluck the flat-leaf parsley leaves and chop finely. Finely grate the Parmesan or Grana Padano.

In a wide frying pan, heat the olive oil and half of the butter (15 g) over medium to high heat. Add the king oyster mushrooms and fry for 4–5 minutes on both sides until golden brown, without turning them too often so they develop a nice roasted aroma.

At the same time, add the tagliatelle to the boiling salted water and cook al dente (firm to the bite) according to package instructions for about 6–8 minutes. Before draining, make sure to scoop out about 120 ml of the starchy pasta cooking water using a cup and set aside.