Tagliatelle ai Funghi Porcini

30 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound porcini mushrooms, or 8 ounces if using dried
  • 2 cloves garlic, finely chopped
  • ¼ cup olive oil
  • Salt to taste
  • ¼ cup flat-leaf parsley, coarsely chopped
  • Freshly ground black pepper to taste
  • 1 pound tagliatelle, or fettuccine
  • Grated Parmigiano

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  1. Clean the mushrooms. If using dried porcini, soak them in cold water for 20-30 minutes until their size and moisture are restored. Slice them into bite- sized pieces.
  2. In a large skillet, over medium heat sauté the garlic in the olive oil until it’s golden. Add the mushrooms and cook over medium heat for 15-20 minutes. Add salt and pepper to taste.
  3. Bring a large pot of salted water to a boil.
  4. Cook the pasta until al dente (about 2 minutes less than the package directions). Drain, and retain one cup of the cooking water. Add the pasta to the mushrooms. Add the parsley, and then cook together for about a minute. Add some of the retained cooking water if the pasta seems too dry.
  5. Serve with grated Parmigiano.

Ed's Review

This little porcini went to market. This little porcini stayed home. And this little porcini went wee, wee, wee, all the way onto my tagliatelle. Porcini, plural for porcino, or piglet, are a favorite of man and swine alike. Formally known as boletus edulis, they are said to have been given the name porcini over the centuries in Italy both because they look like piglets and/or because pigs love to eat them.

Boldly flavored Porcini are very versatile, partially because they can be dried, and then reconstituted with water, but also because they’re delicious with pasta, risotto, soup, and even on their own as a contorno (side dish). Although Italian folklore has it that they sprout with the new moon, in reality they do well with a lot summer rain, followed by the autumn drop in fall soil temperatures. You and your pigs can find them near pine, spruce, hemlock and fir trees, though I suggest that you pay a little more and get them at the market and then quickly onto your own tagliatelle.

Buon Appetito!
Ed Garrubbo

5 thoughts on “Tagliatelle ai Funghi Porcini”

  1. Thank you for an excelllent recipe for pasta con funghi porcini. I ´change the olive oil with full cream.
    All the best,

  2. This recipe is deceptively simple – because the taste is so silky and sumptuous. A great, luxurious pasta dish (then again, great pasta is what you excel at.) Bravo Eduardo.

  3. The recipe is verygood, but…never put the sauce in the pasta, on the contrary, dry completely the pasta (and keep one cup of water). Then add the water to the mushrooms sauce and when it’s hot, add the pasta. Since pasta are now cook but dried, they absorb the sauce. Let it for 1-2 min max, and then add a spoon of olive oil: the pasta with the sauce is recover by oil.

    My 2 cents


  4. Fresh porcini in Italy in September, is wonderful. However, my Italian friends tell me I am not allowed to put parmigiano on it. It is forbidden!

    • Funny. Everyone has an opinion on this subject. True, the parmigiana will mask the pure flavor of the porcini. Mostly, I see people add it, and frankly, I like it! Grazie.


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