All ingredients are readily available in regular stores.
- 200 g frozen porcini mushrooms or 100 g dried mushrooms
- 250 g tagliatelle paste
- Parmesan, grate
- cream
- 1 clove of garlic
- 100 g butter
- sea salt and freshly ground black pepper
- olive oil
Start with the mushrooms. If using frozen ones, defrost, rinse, and squeeze out excess water. If using dried mushrooms, soak them overnight, then squeeze out the water before cooking.
Bring a pot of water to a boil for the pasta. Cook the tagliatelle, but remember to slightly undercook it.
In a pan, add chopped garlic and olive oil. After a minute, add the butter, salt, pepper, and mushrooms. Sauté briefly, then pour in the cream and let it simmer for a while.
Drain the undercooked pasta, add it to the pan with the mushrooms, and fry together for 2 minutes. Sprinkle generously with grated Parmesan and mix well.
Start with the mushrooms. If using frozen ones, defrost, rinse, and squeeze out excess water. If using dried mushrooms, soak them overnight, then squeeze out the water before cooking.
Bring a pot of water to a boil for the pasta. Cook the tagliatelle, but remember to slightly undercook it.
In a pan, add chopped garlic and olive oil. After a minute, add the butter, salt, pepper, and mushrooms. Sauté briefly, then pour in the cream and let it simmer for a while.
Drain the undercooked pasta, add it to the pan with the mushrooms, and fry together for 2 minutes. Sprinkle generously with grated Parmesan and mix well.
