Asiago Food 
Whether it is tagliolini, tagliatelle, or fettuccine, egg pasta with porcini mushrooms stands as a true pillar of Italian gastronomic tradition: a sophisticated, savory dish that captures the deep, earthy aromas of the woods.
In this recipe, we focus on tagliolini, a thinner, more delicate relative of tagliatelle. While both are long egg-based pasta shapes, the narrower cut of tagliolini offers a lighter texture that perfectly complements the elegance of porcini mushrooms.
Many believe that to achieve a perfectly bound sauce it is necessary to add cream or butter, but the true secret lies in a simple technique: the emulsion between the pasta starch and the juices from the mushrooms.
Even using frozen porcini mushrooms, with a few simple tricks, you can create a dish with an authentic taste and a perfect consistency.
Ingredients
- 450 g fresh tagliolini (or 300 g dried tagliolini/tagliatelle)
- 450 g Asiago Food frozen porcini mushrooms
- Extra virgin olive oil
- 2 garlic cloves, crushed
- 1 bunch of fresh parsley
- Salt and black pepper to taste
Preparation
In a large pan, heat a generous drizzle of extra virgin olive oil. Add the crushed garlic cloves and sauté over low heat: the oil should slowly absorb the aromas without burning the garlic.
Once the garlic is golden, add the frozen porcini mushrooms (quickly rinsed under running water, drained and sliced). Add a little chopped parsley, season with salt and pepper, and begin cooking over high heat, stirring frequently, until the mushrooms have released their juices, about 5 minutes.
Meanwhile, bring a pot of salted water to a boil and cook the tagliolini.
When the liquid released by the mushrooms has completely evaporated and they begin to sizzle in the oil again, add a couple of ladles of the pasta cooking water. Stir, cover with a lid, and continue cooking for another 5 minutes, until the liquid has reduced into a delicious, creamy sauce.
Drain the tagliolini while they are still al dente and transfer them directly into the pan with the mushrooms, keeping some of the cooking water aside in the pot. Turn up the heat and sauté everything over high heat for a few minutes, adding a bit more cooking water if necessary to maintain the creaminess.
Turn off the heat, sprinkle with plenty of freshly chopped parsley, and let the tagliolini rest, covered, for a few moments before serving.
Buon appetito!
