Pasta of the Week 3: Tagliatelle ai Funghi 🍄‍🟫

Delicious and ready in just 10 mins ✨

This week I made:

✨ Tagliatelle ai Funghi ✨

This mushroom pasta is the perfect quick meal. With just 3 ingredients and 10 minutes, this pasta is creamy, light and satisfying.

Score:

Flavor: 7/10

The buttery cremini mushrooms combined with Parmigiano create a creamy and silky sauce.

Difficulty: 4/10

It’s a one-pan, low-effort recipe that relies on the pasta water for a perfect creamy sauce. The main difficulty lies in keeping the Parmigiano sauce creamy and not stringy. This is achieved by keeping the pan temperature from becoming too high.

Ingredients (Serves 2):

• 250g of tagliatelle (I like the Rummo or DeCecco brand if I’m not making them fresh)

• 40g (⅓ cup) of grated Parmigiano Reggiano

• 10 cremini mushrooms, chopped (other mushrooms work too)

• Salt + pepper

• Olive oil

• Truffle oil (optional)

Instructions (10 Minutes Total):

1. Prep and Start Cooking: Bring a pot of salted water to a boil. While it boils, heat olive oil in a pan on medium heat and sauté the chopped cremini mushrooms until tender (about 5 minutes). When the mushrooms are cooked, add the tagliatelle to the boiling pot of water.

2. Create the Sauce: Add a ladle of pasta water to the pan with mushrooms and simmer for a minute to bring everything together.

3. Make the Cheese Paste: In a small bowl, combine the grated Parmigiano with a splash of hot pasta water, stirring until it forms a smooth paste.

4. Combine Everything: When the pasta is cooked, drain the pasta, saving some of the pasta water. Add the tagliatelle to the pan with the mushrooms. Turn the heat off and mix the pasta letting it cool slightly before mixing in the Parmigiano paste. Add some truffle oil for some extra flavor. Stir well, adding more pasta water as needed to create a silky, glossy sauce.

5. Serve: Plate the pasta, garnish with pepper if desired, and enjoy!