Tagliatelle with Wild Mushrooms | Quick Italian Classic
(0)
20 min
Quick
Sezamo
O rețetă italiană clasică gata în 20 de minute: tagliatelle învăluite într-o emulsie fină de ciuperci de pădure rumenite în unt și ulei de măsline, aromate cu usturoi, pătrunjel și parmezan.
Preparation method
Ingredient preparation
Clean the wild mushrooms with a damp cloth or a soft brush, then cut them into medium-thick slices. Crush and finely chop the 3 garlic cloves, and finely chop the fresh parsley.
Bring a large pot with 4 liters of water to a boil and add the sea salt once the water comes to a boil.
Cooking the pasta and mushrooms
Add the tagliatelle to the boiling water and cook according to the package instructions until al dente (about 7-8 minutes). Reserve a cup of the pasta cooking water before draining.
Chef's tip
The secret to Italian pasta is the emulsion: the starchy pasta water combined with cold butter transforms the mushroom juices into a creamy sauce without the need for heavy cream.
Do not wash mushrooms under running water, as they will absorb liquid and won't brown nicely in the pan. Gently wipe them with a damp towel.
15 min
Under an hour
