Tagliatelle with Mushrooms | Classic Italian Autumn Dish
(0)
20 min
Quick
Sezamo
Un clasic italian desăvârșit pentru serile răcoroase de toamnă. Tagliatelle scăldate într-un sos mătăsos de unt, ulei de măsline și parmezan maturat, alături de ciuperci brune rumenite cu usturoi și pătrunjel proaspăt. O cină savuroasă și elegantă, gata în doar 20 de minute!
Ingredients
Preparation method
Preparing the ingredients
Wipe the mushrooms with a damp paper towel and cut them into thick slices of about half a centimeter. Peel the garlic cloves and chop them finely, and finely chop the fresh parsley.
Cooking the pasta and browning the mushrooms
Bring a large pot of water with sea salt to a boil. When the water is boiling, add the tagliatelle pasta and cook according to the package instructions until al dente (about 7-8 minutes). Reserve a cup of the pasta cooking water before draining.
In a large, deep skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms in a single layer and let them brown nicely for 4-5 minutes without moving them too often. Season with sea salt and ground black pepper.
Chef's tip
Secret to creaminess: The starchy pasta cooking water is essential for creating a smooth emulsion between the butter and parmesan, without the need for cooking cream.
Do not wash the mushrooms under running water, as they will absorb liquid and will not brown nicely in the pan. Clean them only with a brush or a paper towel.
55 min
Under an hour
