Tagliatelle Funghi E Tartufo Recipe

Place dried porcini in a small bowl and cover with 150 ml hot water. Let soak 20–30 minutes until softened. Reserve soaking liquid, strain through a fine sieve or coffee filter and set aside. Chop rehydrated porcini finely; keep liquid for porcini purée and ragù.

Cook and purée

In a small saucepan, melt 15 g butter over medium heat. Add the chopped reconstituted porcini and sauté 1–2 minutes. Add 60 ml reserved porcini soaking liquid and 30 ml heavy cream; simmer gently 3–4 minutes until reduced slightly. Season with 0.25 tsp salt and 0.25 tsp black pepper. Transfer to a blender or use an immersion blender and purée until smooth. If too thick, add up to 1–2 tbsp water to reach a velvety spoonable consistency. Keep warm over very low heat or cover.

Heat 2 tbsp olive oil and 30 g butter in a wide skillet over medium-high heat until butter foams. Add minced shallot and cook 2–3 minutes until translucent but not browned. Add minced garlic and cook 30 seconds until fragrant.

Add sliced fresh mushrooms and the chopped reconstituted porcini. Spread in a single layer and let cook undisturbed 2–3 minutes to get color, then stir and continue sautéing 3–4 minutes until mushrooms release moisture and reduce. Season with 1 tsp salt, 0.5 tsp black pepper, and 1 tsp thyme leaves.

Pour in 60 ml dry white wine to deglaze, scraping any brown bits from the pan. Cook until wine is reduced by half, about 1–2 minutes.

Add 150 ml stock and bring to a gentle simmer. Cook 3–4 minutes until sauce is slightly reduced. Stir in 60 ml heavy cream and simmer 1–2 minutes to bind. Taste and adjust seasoning; add lemon zest (0.5 tsp) if desired to brighten flavors. Keep warm.

In a small food processor, combine black truffle (or truffle from oil), parsley, grated Parmigiano-Reggiano, toasted pine nuts, 2 tsp lemon juice, 0.25 tsp salt and 0.25 tsp black pepper. Pulse to a coarse paste.

With the processor running, stream in 40 ml extra-virgin olive oil until emulsified into a loose pesto. Taste and adjust salt or lemon as needed. If using preserved truffle in oil, reduce added olive oil to avoid excess oiliness. Reserve at room temperature; small amount will be used to finish pasta, a drizzle for plates, and some for garnish.

Bring 4 liters water to a rolling boil in a large pot. Add 20 g coarse salt. Add 400 g fresh tagliatelle and cook 2–4 minutes (follow pasta package timing) until al dente, stirring gently to prevent sticking. Reserve 120 ml pasta cooking water, then drain the pasta quickly, leaving it slightly wet.

Return the skillet with mushroom ragù to medium heat. Add the drained tagliatelle directly to the skillet and toss to combine. Add 3–4 tbsp reserved pasta water as needed to loosen and create a silky emulsion with the cream in the ragù. Toss 1–2 minutes so pasta absorbs sauce.

Spoon 1–2 tbsp porcini purée around the skillet or on individual plates — this will provide concentrated porcini flavor under the pasta. Add 1 tbsp black truffle pesto to the pasta and toss gently so flecks of truffle distribute without overpowering.

Divide pasta among 4 plates. Drizzle each portion with 0.25 tsp extra-virgin olive oil. Garnish with shaved black truffle if using and a few microgreens or chopped chives. Optionally add a small pinch of Parmigiano-Reggiano to each serving.

Serve immediately while hot. Encourage diners to stir pesto and porcini purée into their portion to adjust truffle intensity to taste.