Tagliatelle with Porcini Sauce
- Yield 4 to 6 servings
- Prep 10 mins
- Cook 20 mins
Widely available, dried porcini mushrooms rehydrate in just a few minutes.
Porcini mushrooms are not cultivated, and therefore remain a strictly seasonal delicacy. But sun-dried porcini know no season and are delicious in their own right.
- 2 ounces dried porcini mushrooms
- 1 cup boiling water
- 6 tablespoons unsalted butter, divided
- 2 cloves garlic, lightly crushed, peeled and minced
- 1 pound Fresh Egg Pasta, cut into tagliatelle (medium-wide noodles)
- 1/2 cup freshly grated Parmigiano Reggiano, plus more for serving
- Put mushrooms in heatproof bowl. Cover with boiling water and let stand until softened, about 30 minutes. Lift mushrooms out, gently dipping to remove sand, and lightly squeeze over bowl to catch juice. Chop mushrooms roughly and set aside
- Strain soaking liquid through coffee filter or clean, undyed paper towel and reserve.
- Bring 4 quarts water to a boil in large pot. Meanwhile, melt 4 tablespoons butter over medium heat and sauté garlic until fragrant and softened but not colored. Add mushrooms and toss until hot. Add reserved soaking liquid, bring to boil, and cook, stirring frequently, until liquid is reduced and thick. Turn off heat.
- When water is boiling, add small handful salt and pasta. Cook, stirring occasionally, until al dente, about 1 to 2 minutes if very fresh, or 4 to 6 minutes if dried. Drain and transfer to heated serving bowl. Gently reheat sauce, remove from heat, and swirl in remaining butter. Immediately toss with pasta and Parmigiano and serve at once, passing more cheese separately.
Recipe by Damon Lee Fowler.