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Tagliatelle with Porcini Mushrooms | Italian Autumn Delight
(0)
25 min
Quick
Gurkerl Küche
Frische Tagliatelle treffen auf zarte, aromatisch gebratene Steinpilze, feine Butter und frisch geriebenen Parmesan. Ein herbstlicher Pasta-Klassiker aus Italien in unter 25 Minuten.
Preparation method
Preheat the pasta plates in the oven at 60 °C top/bottom heat so the dish stays at an optimal temperature when served. Bring plenty of salted water to a boil in a large pot.
Carefully clean the porcini mushrooms using a brush or paper towel (do not wash with water) and cut into roughly 5 mm thick slices. Peel and finely chop the garlic. Wash the flat-leaf parsley, shake dry, and finely chop.
Cook the tagliatelle in the boiling salted water according to package instructions until al dente. Before draining, ladle out about 100 ml of the starchy pasta water and set aside.
Chef's tip
Never wash porcini mushrooms under running water, as they absorb moisture like sponges and lose their flavor. A brush or a dry kitchen towel is completely sufficient.
The starchy pasta water is the secret to perfectly binding the butter sauce – it brings fat and noodles together into a wonderfully glossy crema.
Ingredients
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