Italian pasta makers cut tagliatelle exactly 6.5mm wide—any narrower and mushroom sauce slides off instead of clinging.
Tagliatelle with Mushrooms
Indulge in a delightful plate of Tagliatelle with Mushrooms, where al dente pasta meets earthy mushrooms sautéed to perfection. In just 20 minutes, you can whip up this Italian favorite, enhanced by a splash of white wine and a sprinkle of fresh herbs for that extra burst of flavor. Get ready to impress your taste buds with this quick and satisfying dish!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 cloves of Garlic
- 400g fresh Mushrooms (14.1 oz)
- Handful of fresh Parsley
🥛Dairy & Eggs(2)
- 150g Unsalted Butter (10.5 tbsp)
- 100g Parmigiano Reggiano Cheese (3.53 oz)
🫙Pantry Staples(2)
- 5tbs EV Olive Oil (75 ml)
- 1 ladle of Pasta Water
🧂Spices & Seasonings(1)
- Salt & Pepper to taste
📦Other(1)
- 300g Tagliatelle (10.6 oz)
👨🍳 Instructions
- 1
Cook the tagliatelle according to package instructions.
- 2
In a pan, heat the extra virgin olive oil and add minced garlic.
- 3
Add the fresh mushrooms and sauté until golden.
- 4
Stir in the unsalted butter until melted.
- 5
Add the cooked tagliatelle to the pan along with a ladle of pasta water.
- 6
Season with salt and pepper, and mix well.
- 7
Finish with chopped fresh parsley and grated Parmigiano Reggiano cheese.
💡 Pro Tips
- ✓Reserve pasta water before draining - its 1-2% starch content acts as a natural emulsifier to bind olive oil and butter into a silky sauce that coats each strand.technique1-2% starch content
- ✓Sauté mushrooms in a single layer without overcrowding, allowing moisture to evaporate at 212°F so they caramelize instead of steam and develop deep umami flavors.technique212°F evaporation point
- ✓Add tagliatelle to the pan 1-2 minutes before its package time is complete, then finish cooking in the sauce so the pasta absorbs flavors while releasing more starch for binding.timing1-2 minutes early
- ✓Mount the butter off heat or at very low temperature (under 150°F) to create a stable emulsion - higher temps cause the butterfat to separate and break the sauce.techniqueunder 150°F
- ✓Use a 3:1 ratio of pasta water to help create the sauce - too little won't emulsify, too much will make it watery and dilute the mushroom flavors.ingredient3:1 ratio
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Italian pasta makers cut tagliatelle exactly 6.5mm wide—any narrower and mushroom sauce slides off instead of clinging.
Tagliatelle with Mushrooms
Indulge in a delightful plate of Tagliatelle with Mushrooms, where al dente pasta meets earthy mushrooms sautéed to perfection. In just 20 minutes, you can whip up this Italian favorite, enhanced by a splash of white wine and a sprinkle of fresh herbs for that extra burst of flavor. Get ready to impress your taste buds with this quick and satisfying dish!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 cloves of Garlic
- 400g fresh Mushrooms (14.1 oz)
- Handful of fresh Parsley
🥛Dairy & Eggs(2)
- 150g Unsalted Butter (10.5 tbsp)
- 100g Parmigiano Reggiano Cheese (3.53 oz)
🫙Pantry Staples(2)
- 5tbs EV Olive Oil (75 ml)
- 1 ladle of Pasta Water
🧂Spices & Seasonings(1)
- Salt & Pepper to taste
📦Other(1)
- 300g Tagliatelle (10.6 oz)
👨🍳 Instructions
- 1
Cook the tagliatelle according to package instructions.
- 2
In a pan, heat the extra virgin olive oil and add minced garlic.
- 3
Add the fresh mushrooms and sauté until golden.
- 4
Stir in the unsalted butter until melted.
- 5
Add the cooked tagliatelle to the pan along with a ladle of pasta water.
- 6
Season with salt and pepper, and mix well.
- 7
Finish with chopped fresh parsley and grated Parmigiano Reggiano cheese.
💡 Pro Tips
- ✓Reserve pasta water before draining - its 1-2% starch content acts as a natural emulsifier to bind olive oil and butter into a silky sauce that coats each strand.technique1-2% starch content
- ✓Sauté mushrooms in a single layer without overcrowding, allowing moisture to evaporate at 212°F so they caramelize instead of steam and develop deep umami flavors.technique212°F evaporation point
- ✓Add tagliatelle to the pan 1-2 minutes before its package time is complete, then finish cooking in the sauce so the pasta absorbs flavors while releasing more starch for binding.timing1-2 minutes early
- ✓Mount the butter off heat or at very low temperature (under 150°F) to create a stable emulsion - higher temps cause the butterfat to separate and break the sauce.techniqueunder 150°F
- ✓Use a 3:1 ratio of pasta water to help create the sauce - too little won't emulsify, too much will make it watery and dilute the mushroom flavors.ingredient3:1 ratio