Tagliatelle with porcini mushrooms

Ingredients

For 1 serving

• Egg pasta75 g
• Porcini mushrooms150 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Parmigiano Reggiano5 g
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: September – November

Method

1. Clean the porcini: scrape the earthy part of the stalks with a small knife and wipe the caps and stalks with a damp cloth, without rinsing them, as they soak up water. Slice them about half a centimetre thick.
2. Bring a pan of water to the boil for the pasta. Meanwhile, peel and crush the garlic, wash and chop the parsley and grate the Parmigiano Reggiano.
3. In a wide pan, warm the oil with the garlic over medium heat for a minute, until it sizzles; add the porcini in a single layer and sauté over high heat for 6 minutes, turning, until golden and they have given off their water.
4. Turn off the heat, season with salt, add the parsley and a grind of black pepper and remove the garlic. Salting the mushrooms only at the end keeps them firm instead of stewing.
5. Salt the water once boiling and cook the egg pasta tagliatelle for the packet time (about 3–5 minutes), until al dente; save a ladleful of the cooking water.
6. Drain the tagliatelle into the pan and toss over medium heat for a minute with a splash of cooking water and the Parmesan, until glossy and well coated.