Ingredients
- 400 g of fresh tagliatelle
- Porcini mushrooms (fresh or soaked dried)
- 40 g of extra virgin olive oil
- 30 g of butter
- 1 clove of garlic
- Dry white wine (to taste)
- Salt and black pepper (to taste)
For the Parmesan cream:
- 250 ml of whole milk
- 100 g of grated Parmigiano Reggiano
- 25 g of butter
- 25 g of 00 flour
Instructions
- Preparation of porcini mushrooms:
- If you use dried porcini mushrooms , soak them in warm water for about 20-30 minutes. Then, drain and dry them gently.
- In a pan, heat the extra virgin olive oil and butter . Add the crushed garlic clove and let it brown slightly.
- Add the porcini mushrooms and sauté over medium heat for 5-7 minutes. Add a little dry white wine and let it evaporate. Season with salt and black pepper to taste.
- Preparation of the Parmesan cream:
- In a small saucepan, melt the butter over low heat. Add the 00 flour and stir vigorously to obtain a smooth roux.
- Gradually pour in the whole milk , stirring continuously to avoid lumps. Cook until creamy.
- Remove from the heat and add the grated Parmigiano Reggiano , mixing until you obtain a smooth cream.
- Cooking the tagliatelle:
- Bring a pot of salted water to the boil. Cook the fresh tagliatelle according to the times indicated on the package, usually 2-3 minutes.
- Drain the tagliatelle al dente and transfer them to the pan with the porcini mushrooms . Stir gently to blend the flavors.
- Assembling the dish:
- Pour the Parmesan cream over the tagliatelle with mushrooms and mix until evenly distributed.
- Serve immediately, garnished with a sprinkling of grated Parmigiano Reggiano and a grind of fresh black pepper .
