Tagliatelle ai funghi

Ingredients

• 160 gchestnut tagliatelle
• 2 tbsp (30 ml)Tuscan IGP olive oil from Domaine du Sud
• 1 clovegarlic
• 1/2white onion
• 6–8porcini mushrooms
• to tastethyme
• 40 gpecorino
• 30 gpine nuts
• to tastefresh parsley
• to tasteblack pepper

Instructions

1. 1

   Cook the pasta

   Cook the tagliatelle according to the packet instructions.

2. 2

   Soften the onion

   Heat 1 tbsp (15 ml) of the olive oil in a frying pan over a high heat. Finely chop the garlic and onion, then cook them for a few minutes until translucent.

3. 3

   Brown the mushrooms

   Clean the porcini and cut them into quarters. Add them to the pan with the thyme and cook for about 5–8 minutes, until golden and tender.

4. 4

   Toss the pasta

   When the tagliatelle is cooked, drain it and add it to the pan with the mushrooms. Toss and fry together for a few minutes.

5. 5

   Toast the pine nuts

   Meanwhile, heat a small frying pan over a high heat. Toast the pine nuts for 2–3 minutes, until golden.

6. 6

   Finish and serve

   Divide the tagliatelle and porcini between plates. Add grated or shaved pecorino, the toasted pine nuts, the remaining olive oil, fresh parsley and black pepper.

What is tagliatelle ai funghi?

Tagliatelle ai funghi means tagliatelle with mushrooms, a familiar Italian-style pairing of pasta and sautéed fungi. This version uses chestnut pasta and porcini, whose earthy flavour is complemented by sharp pecorino and sweet, toasted pine nuts.

The short cooking time keeps the dish practical for a weeknight. The finishing oil, herbs and pepper bring freshness and aroma to the rich mushrooms.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 17g protein, 58g carbs, 31g fat.

The tagliatelle provides most of the carbohydrates, while olive oil, pine nuts and pecorino contribute much of the fat. The pasta, cheese and porcini provide protein, though this is principally a pasta-based meal. Serve with a green salad or extra vegetables to balance the plate.

Choosing the ingredients

Chestnut pasta: its nutty flavour suits porcini particularly well. Follow the packet timing, as fresh and dried tagliatelle can cook at different speeds.

Porcini: clean them carefully and cut them into quarters so they cook evenly. The recipe calls for 6–8 mushrooms, so their size will affect how substantial the topping feels.

Pecorino and pine nuts: grate or shave the cheese, and toast the nuts separately. Keeping the nuts out of the mushroom pan helps preserve their crispness.

Build flavour in the pan

A hot pan helps the mushrooms brown rather than simply soften. Cook the garlic and onion first, stopping when they turn translucent; they should not become dark.

Add the porcini with the thyme and give them 5–8 minutes. The recipe describes them as golden and tender, which is the cue to move on.

Keep the pasta lively

Drain the tagliatelle once it is cooked, then toss it with the mushrooms for a few minutes. This brief final fry brings the two parts together without asking the pasta to cook for long in the pan.

If the pasta finishes before the mushrooms, drain it and combine it as soon as the porcini are ready. Avoid leaving cooked pasta sitting for too long, as it can stick together.

Toast the pine nuts carefully

Pine nuts colour quickly in a small pan over high heat, so watch them closely and keep them moving. Take them off the heat as soon as they are golden, then add them at the end for a crisp contrast.

Serving suggestions

Serve the pasta straight away while the mushrooms are warm and the nuts are crisp. A simple green salad or lightly dressed vegetables make a fresh side alongside the pasta.

Add the pecorino, parsley and black pepper at the table if you prefer to control how much each serving gets. The remaining olive oil is drizzled over the finished plates.

Recipe notes & tips

• Use a large pan so the porcini have room to brown.
• Keep the garlic and onion moving and take care not to let them darken.
• Toast the pine nuts separately and watch them closely, as they colour quickly.
• Grate or shave the pecorino just before serving.
• Add the finishing oil after the pasta and mushrooms have been divided between plates.

Variations

• Use dried porcini: rehydrate them according to their packet instructions and drain well before cooking.
• Swap the pasta: use plain tagliatelle if chestnut pasta is unavailable.
• Add lemon: finish with a little finely grated zest for a brighter flavour.
• Change the herbs: use chopped fresh thyme in place of dried thyme, adjusting to taste.
• Make it vegetarian: check that the pecorino is made with vegetarian rennet.

Common mistakes to avoid

• Crowding the pan: the mushrooms may steam instead of brown, so use a roomy pan.
• Overcooking the garlic: it can turn bitter, so add it with the onion and cook only until translucent.
• Guessing the pasta timing: follow the packet instructions and check for doneness before draining.
• Leaving pine nuts unattended: they can burn quickly, so watch the pan throughout the 2–3 minutes.
• Adding the toppings too early: pecorino and pine nuts are best added at serving so their textures remain distinct.

How to store

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan, adding a small splash of water if needed; the pine nuts will lose some of their crunch.

Frequently asked questions