This classic Italian recipe pairs the earthy depth of porcini mushrooms with a silky cream sauce, all wrapped around our premium Tagliatelle All'Uovo. Simple, elegant, and ready in under 30 minutes.

Ingredients

• 250g Tagliatelle All'Uovo Nº 132
• 30g dried porcini mushrooms
• 200ml double cream
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh parsley to garnish
• Parmesan to serve

Method

1. Soak the porcini mushrooms in 200ml of warm water for 20 minutes. Drain, reserving the soaking liquid, and roughly chop.
2. Heat olive oil in a pan over medium heat. Sauté the shallot and garlic until soft.
3. Add the mushrooms and cook for 3–4 minutes. Pour in the reserved soaking liquid and simmer until reduced by half.
4. Stir in the cream and season well. Simmer gently for 2–3 minutes.
5. Cook the tagliatelle according to package directions. Drain and toss with the mushroom sauce.
6. Serve immediately with fresh parsley and a generous grating of Parmesan cheese. That's it, enjoy!