An Authentic Italian Pasta Dish Bursting with Flavor
Few dishes embody the simplicity and elegance of Italian cooking like Tagliatelle ai Funghi.
This rustic recipe highlights fresh pasta and earthy mushrooms sautéed with garlic, parsley, and extra virgin olive oil.
It’s quick to prepare yet full of authentic flavors, making it perfect for both weeknight dinners and special occasions.
In the heart of Italy, especially in Emilia-Romagna and Tuscany, this dish is a seasonal favorite, often enjoyed with porcini mushrooms. Here we’ll use fresh mushrooms that are more accessible, while keeping the recipe faithful to Italian tradition.
🍴 Recipe Overview
Cooking Time: 25 minutes
Servings: 4
📝 Ingredients
12 oz (350 g) fresh tagliatelle (or good-quality dry tagliatelle)
12 oz (350 g) fresh mushrooms (porcini if available, or a mix of cremini and champignon)
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
2 garlic cloves, lightly crushed
½ glass dry white wine (about 100 ml)
Fresh parsley, finely chopped (about 2 tbsp)
Salt and freshly ground black pepper to taste
Optional: freshly grated Parmigiano Reggiano for serving
👩🍳 Instructions
Prepare the mushrooms
Clean the mushrooms with a damp cloth and slice them thinly. Avoid washing under water to preserve flavor.Cook the pasta
Bring a large pot of salted water to a boil. Cook the tagliatelle until al dente according to package instructions. Reserve ½ cup of cooking water before draining.Sauté the mushrooms
In a large skillet, heat the olive oil and butter. Add the garlic cloves and let them release their aroma, then remove them. Add the mushrooms and cook over medium-high heat until tender and slightly golden (about 8–10 minutes).Deglaze and season
Pour in the white wine and let it evaporate. Season with salt, black pepper, and add the parsley.Combine pasta and sauce
Add the drained tagliatelle to the skillet with the mushrooms. Toss everything together, adding a little pasta cooking water if needed to create a silky sauce.Serve immediately
Plate the pasta, drizzle with a touch of extra virgin olive oil, and finish with Parmigiano Reggiano if desired.
💡 Tips & Tricks
For extra flavor: use a mix of wild mushrooms if you can find them.
Creamier version: add a splash of cream after the wine has evaporated.
Perfect pairing: serve with a glass of dry Italian white wine, such as Verdicchio or Pinot Grigio.
📊 Nutritional Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 kcal |
| Carbohydrates | 55 g |
| Protein | 12 g |
| Fat | 15 g |
| Fiber | 4 g |
Tagliatelle with Sautéed Mushrooms
Notes
Ingredients
- 12 oz (350 g) fresh tagliatelle (or good-quality dry tagliatelle)
- 12 oz (350 g) fresh mushrooms (porcini if available, or a mix of cremini and champignon)
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 2 garlic cloves, lightly crushed
- ½ glass dry white wine (about 100 ml)
- Fresh parsley, finely chopped (about 2 tbsp)
- Salt and freshly ground black pepper to taste
👩🍳 Instructions
- Prepare the mushrooms
Clean the mushrooms with a damp cloth and slice them thinly. Avoid washing under water to preserve flavor. - Cook the pasta
Bring a large pot of salted water to a boil. Cook the tagliatelle until al dente according to package instructions. Reserve ½ cup of cooking water before draining. - Sauté the mushrooms
In a large skillet, heat the olive oil and butter. Add the garlic cloves and let them release their aroma, then remove them. Add the mushrooms and cook over medium-high heat until tender and slightly golden (about 8–10 minutes). - Deglaze and season
Pour in the white wine and let it evaporate. Season with salt, black pepper, and add the parsley. - Combine pasta and sauce
Add the drained tagliatelle to the skillet with the mushrooms. Toss everything together, adding a little pasta cooking water if needed to create a silky sauce. - Serve immediately
Plate the pasta, drizzle with a touch of extra virgin olive oil, and finish with Parmigiano Reggiano if desired.
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