Porcini & Truffle Tagliatelle
Drogo
0 - 2
5 minutes
15 minutes
This luxurious porcini truffle pasta combines earthy fresh porcini mushrooms with rich truffle tagliatelle for a simple yet indulgent Italian-inspired dish. Finished with butter, Parmesan, fresh parsley and an optional drizzle of truffle oil, it’s a fantastic way to showcase the distinctive flavours of porcini and truffle.
The combination of mushrooms and truffle is a natural pairing. Fresh porcini have a deep, nutty and savoury flavour, while truffle brings its unmistakable earthy aroma. Together, they create a beautifully rich porcini and truffle pasta that needs very little else to make it special.
Using tagliatelle porcini truffle style brings another layer of flavour to the dish, as the wide ribbons of pasta are ideal for carrying the buttery mushroom sauce. A little reserved pasta water helps emulsify the butter and mushroom juices, coating every strand of tagliatelle.
Ready in around 20 minutes, this truffle porcini pasta is an excellent choice when you want an impressive pasta dish without spending hours in the kitchen.
Ingredients
Porcini Truffle Pasta
- 250g Porcini mushrooms
- 125g Truffle tagliatelle
- 80g Parmesan or truffle hard-cheese
- 20g parsley
- 1 garlic clove
- 20g butter
- A drizzle of truffle oil (Optional)
Directions
Method
Step 1, Prepare the ingredients by slicing the porcini mushrooms lengthways and finely chopping the parsley. Using a vegetable peeler, shave the Parmesan or truffle hard cheese into thin shards and set aside for garnishing the finished porcini truffle pasta.
Step 2, Heat a frying pan and add the butter. Add the whole garlic clove, leaving the skin on, and allow it to gently infuse the butter with its flavour.
Step 3, Add the sliced porcini mushrooms to the pan and fry for a few minutes until they begin to develop a beautiful golden colour. Toss the pan occasionally to coat the mushrooms evenly in the melted butter.
Step 4, Meanwhile, bring a large pan of generously salted water to the boil. Add the truffle tagliatelle and cook for 4–5 minutes, or until al dente. Drain the pasta in a colander set over a bowl, reserving some of the starchy pasta water to finish the sauce.
Step 5, Remove the garlic clove from the mushroom pan. Add the cooked tagliatelle to the porcini along with a splash of the reserved pasta water. Toss everything together thoroughly, allowing the butter, mushroom juices and pasta water to coat the tagliatelle and create a glossy sauce. Add a small drizzle of truffle oil at this stage if you want a more pronounced truffle flavour.
Step 6, Add the chopped parsley to the porcini pasta and toss again until evenly combined. Divide between bowls and finish generously with the Parmesan or truffle cheese shards. Serve the porcini and truffle pasta immediately while hot.
