Tagliatelle ai Funghi
Ingredients
Preparation
Pour the wine into a small pan and bring it to a boil. Transfer the wine to a bowl with the dried porcini mushrooms and let it sit for 15 minutes to allow the mushrooms to absorb the liquid. Strain the mushrooms, reserving both the mushrooms and the liquid.
Heat olive oil in a large sauté pan over medium heat. Add the shallots and cook for 3 minutes, then add the garlic and cook for 2 more minutes. Stir in the fresh mushrooms and cook until softened, about 5 minutes. Season with salt and pepper. Add the rehydrated porcini mushrooms and their soaking liquid to the pan. Reduce the heat to low and let the sauce simmer while the pasta cooks.
Meanwhile, boil Borgatti’s tagliatelle for 4–5 minutes. Drain the pasta and add it to the pan with the sauce, along with the cheese and butter. Toss to combine, adding pasta cooking water as needed.
Serve hot, topped with additional grated cheese if desired.
Earthy, rich, and comforting—our Tagliatelle ai Funghi recipe combines silky Borgatti’s tagliatelle with a savory mix of porcini and fresh mushrooms simmered in wine and aromatics. This classic Italian pasta dish brings out deep, woodsy flavors that pair perfectly with the delicate ribbons of tagliatelle. Perfect for fall and winter dinners, it’s a rustic yet elegant recipe that tastes like it came straight from Nonna’s kitchen. Serve with a sprinkle of Parmigiano-Reggiano and enjoy an authentic Italian pasta night.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
