Tagliatelle with mushrooms without cream

Name: Tagliatelle with mushrooms without cream
Total time: 25 min
Yield: 4
Ingredients: 250 g of tagliatelle; 40 g of parmesan; 350 g of porcini mushrooms; 1 clove of finely chopped garlic; Extra virgin olive oil; Salt and pepper to taste

Tagliatelle with mushrooms is a dish that has several variations. Here is the recipe for tagliatelle with porcini mushrooms without cream!

250 g of tagliatelle

40 g of parmesan

350 g of porcini mushrooms

1 clove of finely chopped garlic

Extra virgin olive oil

Salt and pepper to taste

Description

The classic recipe for tagliatelle with cream and mushrooms is revisited in a new, original and equally tasty key: the tagliatelle with mushrooms without cream is an easy and quick first course to make; but above all it is a light dish, which can be enjoyed without the risk of feeling too heavy. Perfect for a Sunday lunch, or during a dinner with friends, the tagliatelle with mushrooms without cream, are the autumn recipe par excellence that will allow you to make a great impression even when it comes to preparing a romantic dinner for your sweetheart.

The recipe is very simple and perfect to present to friends or relatives at a lunch or dinner. Ideally for this recipe you would use fresh porcini mushrooms - in this way the unique and intense flavor of this variety of mushroom will not be covered -, but obviously frozen ones are also fine. In this regard, we suggest the best tricks to preserve fresh mushrooms.
The difficulty of this recipe is trying to avoid the pasta from sticking too much; in fact, tagliatelle naturally tend to stick and, having to do without cream, you will have to find a way to avoid the “single forkful” effect.

Here is the recipe for tagliatelle with porcini mushrooms without cream.

6 Extra Fresh Eggs Raised on Land

Procedure

First of all, you need to clean the porcini mushrooms by removing the earth with kitchen paper or a cotton dishcloth. At this point cut them: the head of the porcino will be cut into slices and the stem into much smaller pieces. Also chop some parsley.

In a non-stick pan, insert a drizzle of extra virgin olive oil and a clove of garlic cut in half, put on the heat and let it flavor well. When the garlic is golden, remove it and, on high heat, add all the cut porcini, starting the cooking.

Adjust with salt and pepper and a little chopped parsley, then cover with a lid and cook the mushrooms for 10 minutes on low heat, stirring occasionally. In the meantime, put the water for the pasta on the heat and salt with coarse salt.

As soon as the mushrooms start to stick, add a ladle of the pasta cooking water and stir, letting it cook for a few more minutes.

In the meantime, cook the tagliatelle: once ready combine them with the mushrooms, add the parsley, a bit of pepper and a drizzle of extra virgin olive oil. Toss everything together and plate up!

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