Tagliatelle with Parmesan Cream and Porcini Mushrooms (Page 3 ) | June 20, 2025

1. Preparing the Porcini Mushrooms
The secret to enhancing the flavor of porcini mushrooms lies in slow cooking and the combined use of butter and extra virgin olive oil. Lightly golden garlic releases its aroma without overpowering the dish, while cooking over medium-high heat allows the mushrooms to caramelize slightly, intensifying their natural flavor.

2. The Art of Parmesan Cream
Parmesan cream is based on preparing a roux, a French technique adopted in Italian cuisine for more refined sauces. Gradually adding the milk and slowly melting the Parmesan ensures a velvety texture without lumps, creating a creamy base that will coat the tagliatelle beautifully.

3. Cooking the Pasta
Fresh tagliatelle require a short cooking time in plenty of salted boiling water. It is essential to drain them al dente, as they will continue cooking when combined with the mushrooms and Parmesan cream. The starchy pasta water becomes a valuable asset to bind all the components of the dish together.

4. Final Assembly
The assembly stage is the crucial moment of preparation. This is where all the elements come together: the hot tagliatelle are mixed with the porcini mushrooms, absorbing their aroma, while the Parmesan cream coats every strand, creating a harmonious and complete dish.

Expert Tips: How to Elevate the Dish

Fresh vs. Dried Mushrooms: If using dried porcini mushrooms, remember to save and filter the soaking water—add it during the cooking of the mushrooms to further intensify their flavor.

Parmesan Aging: A Parmigiano Reggiano aged 24–36 months will give the cream a deeper, more complex flavor.

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