In celebration of a good haul of king boletes this weekend on the Rim, AMF reader Vincenzo Scarcella posted his Italian grandmother’s recipe for tagliatelle with porcini to our Facebook page. I have not tried it yet, but it looks fantastic. I especially like the “Italian grandma trick” of creaming a few of the cooked mushrooms into the sauce. If you make it, let us know how it comes out.
Tagliatelle ai funghi porcini
- 1 lb tagliatelle (or fettuccine)
- 1 lb porcini mushrooms (or more)
- Olive oil
- 2 cloves garlic, chopped
- fresh Italian parsley, chopped
- Salt and pepper to taste
- Parmigiano Reggiano cheese
Clean the mushrooms. Slice them into bite sized pieces.
In a large skillet, heat the oil and add the garlic. Cook until golden.
Add the mushrooms and cook over medium heat for 10-15 minutes or until they are soft.
Add salt and pepper to taste.
Now, here is an Italian grandma’s trick: From the pan, get 3 or 4 tablespoons of mushrooms. Blend them along with a ladle or two of the pasta cooking water and a little olive oil. Blend until a smooth cream is obtained. Combine the mushroom cream with the mushrooms in the pan.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until it is al dente. Drain it, reserving one cup of the cooking water.
Add the pasta to the mushrooms, add the parsley, and then cook together for about a minute. Add some of the retained cooking water if necessary.
Serve immediately with a sprinkle of Parmigiano and parsley to garnish.