A good mushroom pasta does not need cream. It needs a hot pan, patience, and the last minute of cooking in the sauce, where tagliatelle, mushroom juices, and starchy water become glossy.
We keep this Emilia-Romagna version focused: fresh egg tagliatelle, mixed mushrooms, a small porcini boost, butter or olive oil, and grated cheese at the end. Browning the mushrooms in batches is the move that keeps the sauce deep instead of watery.
Set servings and units first. You can change them anytime.
Cover the dried porcini with 1 cup warm water and soak for 15 minutes. Lift out the mushrooms, chop them, and strain the soaking liquid through a fine sieve.
Heat 30 ml olive oil in a large skillet over medium-high heat. Brown half the fresh mushrooms in a single layer for 4 to 5 minutes, then repeat with the remaining mushrooms.
Lower the heat to medium, add the remaining oil, garlic, chopped porcini, salt, and pepper, and cook for 1 minute. Add the wine and reduce until the pan is almost dry.
Add the strained porcini liquid and simmer for 4 minutes. Remove the garlic and keep the sauce warm.
Cook the tagliatelle in well-salted boiling water until 1 minute shy of tender. Reserve 1 cup pasta water, then transfer the pasta to the skillet.
Toss for 1 minute, adding pasta water by the splash until the sauce coats the noodles. Off the heat, add the cold butter, cheese, and parsley, then toss until glossy.
You made Tagliatelle ai Funghi. Time to eat.
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If the mushrooms steam instead of brown, the pan is crowded. Work in batches and let the edges take color before stirring.
Six Italian regions. Nothing reformulated. Imported direct.
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