Ingredients with Measurements:
- 1 pound tagliatelle pasta
- 1/2 cup dried porcini mushrooms
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Strainer or colander
Step-by-step instructions:
1. Soak the dried porcini mushrooms in hot water for 20 minutes. Drain and reserve the soaking liquid.
2. Cook the tagliatelle pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
3. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
4. Add the soaked porcini mushrooms and sauté for another 5 minutes.
5. Pour in the white wine and cook until it has evaporated, about 2 minutes.
6. Add the chicken or vegetable broth and the reserved porcini soaking liquid. Bring to a simmer and let cook for 10 minutes.
7. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
8. Add the cooked tagliatelle pasta to the skillet and toss to coat with the sauce.
9. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Cook over medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 550
Fat: 20g
Carbohydrates: 70g
Protein: 20g
Sodium: 600mg
Fiber: 5g
Substitutions for ingredients:
- You can use fresh porcini mushrooms instead of dried, but reduce the amount to 1 cup.
- You can use any type of pasta you prefer.
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Use different types of mushrooms, such as shiitake or cremini.
- Add chopped sun-dried tomatoes for a burst of flavor.
Tips and tricks:
- Be sure to soak the dried porcini mushrooms in hot water before using them in the recipe.
- Reserve the porcini soaking liquid to add extra flavor to the sauce.
- Don't overcook the pasta, as it will continue to cook in the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in a skillet over medium heat, adding a splash of chicken or vegetable broth to loosen the sauce if necessary.
Presentation ideas:
Serve the pasta in individual bowls, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad and a glass of white wine.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the sauce is too thick, add more chicken or vegetable broth to thin it out.
- If the pasta is too dry, add a splash of olive oil to loosen it up.
Food safety advice:
- Be sure to cook the pasta and sauce to a safe temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tagliatelle is a type of pasta that originated in the Emilia-Romagna region of Italy. Porcini mushrooms are a prized ingredient in Italian cuisine, known for their meaty texture and rich flavor.
Flavor profiles:
This dish is rich and creamy, with earthy notes from the porcini mushrooms and a salty kick from the Parmesan cheese.
Serving suggestions:
Serve this pasta dish as a main course for a cozy dinner at home.
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Region: Italian