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Hand-Cut Tagliatelle with Porcini and Herbs


From Food & Wine April 2019. Pairs well with Earthy, meaty Aglianico: 2012 Il Cancelliere Nero Ne Taurasi.

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  • 2 lb porcini or cremini mushrooms, cleaned and trimmed
  • 5 Tbsp olive oil, divided
  • 2 small (8-oz) white onions, finely chopped (about 1 3/4 cups)
  • 6 thyme sprigs
  • 4 garlic cloves, thinly sliced (about 1/4 cup)
  • 5 Tbsp kosher salt, divided
  • 1/2 cup dry white wine
  • 1/2 tsp crushed red pepper
  • 1/2 tsp black pepper
  • 6 qt water
  • Fresh Egg Noodles
  • 3/4 cup unsalted butter (6 oz), chilled and cut into 1/2-inch pieces
  • 1 oz Parmigiano-Reggiano cheese, finely grated on a Microplane (about 2/3 cup)
  • 1/4 cup chopped fresh nepitella (or a blend of fresh oregano and mint)


Servings 6
Preparation time 55mins
Cooking time 65mins


Step 1

Peel stems of mushrooms, if woody; separate stems from caps. Reserve 4 of the firmest caps. Slice remaining mushroom caps into 1/4-inch slices, no more than 2 inches long. Finely chop mushroom stems, and set aside.

Heat 3 Tablespoons oil in a large skillet over medium. Add onions and thyme; cook, stirring occasionally, until onions are tender and translucent, about 8 minutes. Add remaining 2 Tablespoons oil, and increase heat to high. Add sliced mushroom caps and chopped stems, and cook, undisturbed, 4 minutes. Stir in garlic and 2 teaspoons salt. Cook, stirring occasionally, 3 minutes. Add wine, and cook, undisturbed, until liquid is reduced by half, about 3 minutes. Remove from heat, and stir in crushed red pepper and black pepper. Remove and discard thyme sprigs.

Meanwhile, shave reserved 4 mushroom caps on a mandoline or slice very finely with a sharp knife. Set aside.

Bring 6 quarts water to a boil in a large pot over high. Add 1/4 cup salt, and stir to dissolve. Add pasta, and cook until al dente, 4 to 6 minutes. Reserve 2 cups cooking liquid; drain pasta.

Return pot to medium heat; add mushroom mixture and 1 3/4 cups cooking liquid. Bring to a simmer. Add cooked pasta. Cook, stirring gently with tongs, until sauce thickens slightly, 1 to 2 minutes. Add butter, and cook, stirring constantly, until a creamy sauce forms and coats pasta, about 2 minutes, adding additional 1/4 cup cooking liquid if needed. Remove from heat, and stir in cheese, nepitella, and remaining 1 teaspoon salt. Transfer pasta to a serving dish, and garnish with shaved mushroom caps. Serve hot.


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