Tagliatelle with Mushrooms (Tagliatelle ai funghi)
Tagliatelle ai funghi Say it: tah-lyah-TEL-leh eye FOON-gee
Tagliatelle ai funghi is a much-loved Italian pasta dish of egg noodles tossed with sautéed mushrooms, garlic, butter and grated cheese. It is eaten all over Italy, most of all in autumn when woodland mushrooms fill the markets, and it comes together in the time it takes to boil the water. The mushrooms brown until nutty, white wine brings a bright note, and a splash of pasta water turns the pan juices into a glossy sauce that clings to every strand.
Tagliatelle with Mushrooms (Tagliatelle ai funghi)
Tagliatelle ai funghi
Pronounced tah-lyah-TEL-leh eye FOON-gee
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Bring a large pot of water to a rolling boil and salt it generously.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and a pinch of salt and cook, stirring only now and then, until their liquid has evaporated and the edges are golden brown, 8 to 10 minutes.
Lower the heat to medium, add the butter and garlic, and cook until the garlic smells sweet and turns pale golden, about 1 minute.
Pour in the white wine and simmer until the sharp alcohol smell is gone and the pan is almost dry, 2 to 3 minutes.
Add the tagliatelle to the boiling water and cook until al dente, following the package timing. Before draining, scoop out 1/2 cup (120 ml) of the cooking water.
Drain the pasta and tip it into the mushroom skillet with the parsley and grated cheese. Toss over medium heat, adding splashes of the reserved water, until the sauce turns glossy and coats the noodles, 1 to 2 minutes.
Taste, season with salt and black pepper, and serve straight away in warmed bowls.
Regional variant: Tagliatelle ai funghi porcini (porcini mushroom tagliatelle)
Use 1 lb (450 g) fresh porcini in place of the cultivated mushrooms, or soak 1 oz (30 g) dried porcini in 1 cup (240 ml) warm water for 20 minutes, then strain and keep the liquid. Brown the porcini in olive oil, continue with garlic, butter and wine, and use the strained soaking liquid instead of some of the pasta water when tossing.
Cook's notes
- Choose mushrooms that feel dry and firm, and wipe them with a damp cloth; wet mushrooms steam instead of browning.
- Do not crowd the skillet — brown the mushrooms in two batches if your pan is small, so they colour instead of stewing.
- Pull the pasta from the water a minute early; it finishes cooking in the sauce and stays springy.
Serve with
A crisp green salad, crusty bread to mop the pan, and a glass of dry white wine.
Make ahead and storage
The mushroom base can be cooked up to 1 day ahead and chilled; reheat gently, loosen with pasta water, and toss with freshly cooked tagliatelle.
