Ingredients with Measurements:
- 1 lb. tagliatelle pasta
- 1 oz. dried porcini mushrooms
- 2 tbsp. unsalted butter
- 1 tbsp. olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or saucepan
- Colander
Step-by-step instructions:
1. Soak the dried porcini mushrooms in 1 cup of hot water for 20 minutes. Drain and reserve the soaking liquid.
2. Cook the tagliatelle pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
3. In a large skillet or saucepan, melt the butter and olive oil over medium heat. Add the chopped onion and garlic and sauté until soft and translucent.
4. Add the soaked porcini mushrooms to the skillet and cook for 2-3 minutes until they release their liquid.
5. Pour in the reserved mushroom soaking liquid and bring to a boil. Reduce the heat and simmer for 5 minutes until the liquid has reduced by half.
6. Add the heavy cream to the skillet and stir to combine. Cook for 2-3 minutes until the sauce thickens slightly.
7. Add the cooked tagliatelle pasta to the skillet and toss to coat with the sauce.
8. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 650
- Fat: 38g
- Carbohydrates: 55g
- Protein: 20g
Substitutions for ingredients:
- Fresh porcini mushrooms can be used instead of dried.
- Half-and-half or whole milk can be used instead of heavy cream.
- Grana Padano or Pecorino Romano cheese can be used instead of Parmesan.
Variations:
- Add sliced cooked chicken or shrimp to the skillet for a protein boost.
- Substitute the tagliatelle pasta with fettuccine, linguine, or spaghetti.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Don't discard the mushroom soaking liquid as it adds a lot of flavor to the sauce.
- Reserve some pasta water before draining the tagliatelle in case the sauce needs to be thinned out.
- Use a large skillet or saucepan to ensure that the pasta and sauce can be tossed together easily.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in a microwave-safe dish or on the stovetop with a splash of milk or cream to prevent it from drying out.
Presentation ideas:
- Serve the pasta in individual bowls or on a large platter.
- Garnish with fresh parsley or grated Parmesan cheese.
Garnishes:
- Fresh parsley
- Grated Parmesan cheese
Pairings:
- A crisp green salad with a lemon vinaigrette
- Garlic bread or breadsticks
Suggested side dishes:
- Roasted vegetables such as asparagus, broccoli, or Brussels sprouts
- Grilled or sautéed zucchini or eggplant
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to soak the dried porcini mushrooms in hot water for at least 20 minutes to rehydrate them properly.
Food history:
- Tagliatelle is a traditional pasta from the Emilia-Romagna region of Italy, where it is often served with a rich meat-based sauce.
Flavor profiles:
- Creamy, earthy, savory
Serving suggestions:
- Serve the pasta with a glass of red wine such as Chianti or Sangiovese.
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Region: Italian