TABELIAAUTHENTIC RECIPE
Tagliatelle ai Funghi PorciniTagliatelle with Porcini Mushrooms
An autumn classic around Bologna. The aromatic liquid from soaking dried porcini becomes part of the sauce coating the tagliatelle. A modest amount of cream adds elegance. Never discard the porcini soaking liquid: it holds their savoury essence.
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Ingredients (4 servings)
- Dried tagliatelle320 g
- Dried porciniSoak in 300 ml lukewarm water for 30 minutes. Strain and reserve the liquid.30 g
- White button mushroomsThinly slice.200 g
- GarlicThinly slice.2 cloves
- Unsalted butter50 g
- Dry white wine80 ml
- Cream, at least 35% fat100 ml
- Parmigiano Reggiano60 g
- Flat-leaf parsleyRoughly chop.1 bunch
- Extra virgin olive oil30 ml
- SaltFor seasoning the sauce and pasta water, as needed for each.5 g
- Coarsely ground black pepper3–4 turns of the mill
Method
Soak the porcini
- 1 Soak the dried porcini in 300 ml lukewarm water at about 40°C.
Ready when
They are rehydrated after 30 minutes.
Prepare the soaking liquid
- 1 Lift out the soaked porcini and roughly chop.
- 2 Strain the soaking liquid through a tea strainer, leaving the bottom 2 cm behind because sand settles there.
Ready when
Continue once the porcini are chopped and the liquid strained.
Caution
Do not use the bottom 2 cm, where sand has settled.
Slice the mushrooms
- 1 Thinly slice the button mushrooms.
Ready when
Continue once all are sliced.
Cook the garlic
- 1 Thinly slice the garlic.
- 2 Heat 30 g butter and 2 tbsp extra virgin olive oil in a frying pan and cook the sliced garlic over low heat for 1 minute.
Ready when
Continue once lightly coloured.
Sauté the button mushrooms
- 1 Add the button mushrooms and sauté over medium heat for 5–6 minutes.
Ready when
Continue once all moisture has evaporated and the surfaces are lightly browned.
Caution
Remaining moisture lets the savoury flavour escape.
Sauté the porcini
- 1 Add the porcini and sauté over high heat for 2–3 minutes.
Ready when
Continue once fragrant.
Reduce the sauce
- 1 MeanwhileBegin boiling a large pot of water with 10 g salt per 1 L water.
- 2 Add 80 ml white wine and cook off the alcohol over high heat for about 1 minute.
- 3 Add all the reserved porcini liquid and reduce for 5–6 minutes to concentrate the sauce.
Ready when
Continue once the sauce has concentrated after reducing for 5–6 minutes.
Add the cream
- 1 Add 100 ml cream and simmer over low heat for 2–3 minutes.
- 2 Season with 1/4 tsp salt and 3–4 turns of black pepper.
Ready when
Continue after 2–3 minutes of simmering, once the seasoning is balanced.
Cook the pasta
- 1 Add the tagliatelle to the prepared boiling salted water and cook al dente, 1 minute less than the package time.
- 2 Reserve 100 ml cooking water.
Ready when
Lift out when al dente.
Coat the pasta
- 1 Lift out the al dente tagliatelle and transfer to the frying pan.
- 2 Add the remaining 20 g butter and half the Parmigiano.
- 3 Toss briskly over high heat with 2–3 tbsp cooking water.
Ready when
Continue once the sauce coats all the pasta.
Finish with cheese and parsley
- 1 Plate and grate the remaining Parmigiano over the top.
- 2 Scatter with parsley to finish.
Ready when
The dish is ready once the Parmigiano and parsley have been added.
About this dish
In September, the foothills of the Apennines around Bologna fill with people searching for porcini. Baskets of mushrooms in autumn markets are a seasonal landmark in Emilia-Romagna.
Tagliatelle is an egg pasta deeply rooted in Bologna’s homes and trattorias. It appears at weekend lunches and family tables as well as celebrations, bringing the mountains’ harvest into the city’s cooking.
This pairing took hold where old rural traditions of preserving food met Bologna’s pasta culture. Even today, its appearance on an autumn menu feels like the season entering the restaurant.
Bring the full course home next weekend.
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