Tagliatelle ai Funghi (Mushroom Pasta)

Name: Tagliatelle ai Funghi (Mushroom Pasta)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Ingredients: 200–250 g fresh tagliatelle (or 180 g dried); 300–350 g mushrooms (cremini, shiitake, porcini or a mix), cleaned and sliced ~½ cm thick; 3 tbsp extra-virgin olive oil (divided); 1 tbsp unsalted butter (optional, for finish); 2 garlic cloves, thinly sliced; 1 small shallot, finely minced; ½ cup dry white wine (optional); ½–¾ cup reserved pasta water (as needed); Salt and freshly ground black pepper; 2 tbsp chopped fresh parsley; Grated Parmigiano or Pecorino (optional)

Silky tagliatelle tossed with seared mixed mushrooms, garlic, shallot, white wine and parsley. Earthy, simple, and restaurant-quality in under 30 minutes.

Nov 28, 2025 - 15:02

Dec 10, 2025 - 16:03

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Tagliatelle ai Funghi (Mushroom Pasta)

Prep Time 10 min

Cook Time 20 min

Serving 3

Difficulty Easy

A straightforward classic relying on technique rather than many ingredients. Use a mix of mushrooms (cremini, shiitake, porcini or chestnut) for depth; dry mushrooms or fresh porcini add intensity. Key points: dry-clean the mushrooms, don’t overcrowd the pan, and finish the pasta in the mushroom pan with hot pasta water to create a glossy, clingy sauce. Optional finishes—Parmigiano, a knob of butter, or a drizzle of good olive oil—add richness.

Ingredients

200–250 g fresh tagliatelle (or 180 g dried)
300–350 g mushrooms (cremini, shiitake, porcini or a mix), cleaned and sliced ~½ cm thick
3 tbsp extra-virgin olive oil (divided)
1 tbsp unsalted butter (optional, for finish)
2 garlic cloves, thinly sliced
1 small shallot, finely minced
½ cup dry white wine (optional)
½–¾ cup reserved pasta water (as needed)
Salt and freshly ground black pepper
2 tbsp chopped fresh parsley
Grated Parmigiano or Pecorino (optional)

Nutritional Information

Calories: 520 kcal

Carbohydrates: 70 g

Protein: 14 g

Fat: 22 g

Fiber: 6 g

Directions

1. Prepare mushrooms

Clean mushrooms with a brush or barely damp towel; avoid soaking.
Trim and slice about ½ cm thick for even searing.
Pat dry.

2. Heat pan and oil

Place a large wide skillet over medium-high heat.
Add 2 tbsp olive oil and let it heat until shimmering but not smoking.

3. Sear mushrooms in batches

Add mushrooms in a single layer without crowding.
Let them cook undisturbed 2–3 minutes to brown, then flip or stir to brown the other side.
If pan gets crowded, do a second batch using remaining oil.
Salt lightly only after initial browning to avoid drawing out moisture too early.

4. Push mushrooms aside; add aromatics

Push mushrooms to the edge.
Add remaining 1 tbsp olive oil and the butter (if using) to the cleared space.
Add minced shallot and sliced garlic; sauté 30–45 seconds until fragrant but not browned.

5. Deglaze

Pour in the white wine.
Scrape up browned bits from the pan bottom.
Let wine reduce by roughly half (1–2 minutes) so the alcohol cooks off and flavor concentrates.

6. Start pasta water

While mushrooms cook, bring a large pot of salted water to a boil and cook tagliatelle to just shy of package al dente (fresh 2–3 min, dried 8–10 min).
Reserve at least ½–1 cup of hot pasta water before draining.

7. Combine pasta and mushrooms

Using tongs, transfer hot drained tagliatelle directly into the mushroom skillet.
Add ¼–½ cup reserved pasta water.

8. Emulsify and toss

Toss vigorously in the pan for 1–2 minutes, adding more pasta water a little at a time until the sauce is glossy and clings to the pasta.
If using, add the extra knob of butter now and toss to finish.

9. Season and finish

Stir in chopped parsley.
Taste and season with salt and plenty of freshly ground black pepper.
Add grated cheese if desired and toss once more.

10. Rest and serve

Let the pasta rest in the pan off heat for 30–60 seconds so sauce settles.
Plate immediately, garnish with extra parsley and a final drizzle of olive oil or extra cheese if desired.