Tagliatelle with Porcini Mushrooms
Tagliatelle with porcini mushrooms is a first course recipe based on porcini mushrooms. Cut the mushrooms into slices. Ideal for those looking for a simple and quick preparation; tips and quantities for 4 people.
Servings: 4 persone
Equipment
Ingredients
- 400 gr. Egg tagliatelle pasta
- 300 gr. Porcini mushrooms
- 80 gr. Prosciutto crudo
- 10 leaves Basil
- 80 gr. Mascarpone
- 2 cloves Garlic
- 1 Sprinkling Grated Parmesan cheese
- 2 tbsp Olive oil
- 20 gr. Butter
- Salt
- 1 handful Pepper
Instructions
- Slice the mushrooms into slivers.
- Saute 2 cloves of garlic in 2 tablespoons of oil, add salt and 20 g of butter, then add the mushrooms and cook for 3/4 minutes on low heat.
- Add sliced prosciutto and chopped basil.
- Mix for one minute on low heat, then turn off the heat.
- Drain the al dente pasta and toss with mascarpone.
- Transfer it to the pan with the sauce and toss for half a minute over high heat.
- Season with a handful of pepper and serve with a sprinkling of Parmesan cheese.