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Tagliatelle ai Funghi

By Jackie Shields »

The information provided herein is for educational purposes only and is not intended to be construed as medical advice or to replace professional medical care. You should always seek the advice of a medical professional before starting any new medication or dietary supplement, as well as when starting new exercise regimens. The opinions stated herein are those solely of the writer who has been compensated by the up4® Probiotics Brand, and do not portray the opinions of the brand, i-Health, Inc., or DSM.

For the last few years I’ve been traveling the world while documenting my travels on GetLostWithJackie.com. I’ve been super vocal in noting that Italy is hands down my favorite country. They say that love enters through the stomach and my love affair with Italy has definitely evolved through trying different dishes and meals.

When traveling Italy, it’s hard not to have pasta for every meal so what I try to do is switch up the types of pasta I’m ordering and try something I know I won’t find at home. That’s where my love for ‘tagliatelle ai funghi’ (pasta with mushrooms) developed and became my favorite dish in Italy!

On my last visit to Italy I mentioned to my server that I would never be able to order this dish at home and he sent out the chef to give me the (surprisingly simple) recipe. Although this dish is super simple — it’s also one of the most delicious I’ve had in Italy. What I’ve learned from traveling around Italy is that the dish doesn’t need to be complicated or have heaps of ingredients to be delicious, but with a few fresh ingredients and simple steps you can indulge in tagliatelle ai funghi tonight in your own home!

INGREDIENTS

  • 1 pound porcini mushrooms, cleaned and sliced
  • 1 cup boiling water (save the water from the pot you boil the pasta in)
  • 2 tablespoons extra virgin olive oil
  • 1 large shallot, finely chopped
  • 1 teaspoon ground black pepper
  • 1 teaspoon sea salt
  • ½ cup dry white wine (examples: Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc) *substitute with vegetable stock if you wish to omit wine
  • ¼ cup fresh parsley, chopped *plus extra for garnish
  • 2 tablespoons fresh pecorino cheese *plus extra for garnish
  • 1 pound fresh tagliatelle pasta

INSTRUCTIONS

  1. Bring large pot of salted water to boil.
  2. Place olive oil and chopped shallots into a large sauté pan until shallots have turned light brown.
  3.  Add porcini mushrooms to sauté pan (add olive oil if the mushrooms absorb the oil).
  4. Add ground pepper and sea salt.
  5. Remove pan from the burner and add white wine.
  6. Add ½ cup of boiling salted water from step 1.
  7. Increase heat to high and reduce the ‘sauce’ down
  8. Add pasta to boiling water, cook 2-3 minutes for fresh pasta (follow instructions for boxed pasta).
  9. Add the pecorino cheese and parsley into the mushroom ‘sauce’ and mix.
  10. Toss mushrooms over the pasta, mix.
  11. Garnish with extra pecorino and parsley.
  12.  Enjoy!