They are a classic of autumn cooking, prepared in a short time and, if the ingredients are of excellent quality, the result is amazing. Tagliatelle with porcini mushrooms is a simple and easy dish, perfect for a sunday lunch or an informal dinner.

The only fundamental ingredients are two: the best pasta and porcini mushrooms, preferably fresh.

Cooking this dish is easy, all you need to do is pay attention to the preparation of the porcini mushrooms, which must be handled as little as possible to preserve all their flavor intact.

For our recipe we chose Antonio Amato Tagliatelle, thanks to their diameter and the shape, are the perfect size. As an alternative, the sauce of porcini mushrooms can be combined with another great classic, such as the Antonio Amato Pappardelle, which have a slightly larger shape than the tagliatelle.

Ready for taste the flavour of autumn?

INGREDIENTS FOR 4 SERVINGS

500 gr Antonio Amato Tagliatelle

400 gr porcini mushrooms

1 garlic clove

Parmigiano Reggiano cheese to taste

parsley to taste

hot chilli to taste

Antonio Amato extra virgin olive oil to taste

salt to taste

black pepper to taste

DIRECTIONS

Start by preparing the sauce, wash the porcini mushrooms well and cut them into thin strips. Sauté in a pan with olive oil, garlic and chilli and cook for a few minutes.

Cook the tagliatelle Antonio Amato in plenty of water and drain it al dente, remembering to keep a ladle of cooking water.

Add the pasta to the sauce and stir over high heat, adding a sprinkling of finely chopped parsley to your liking.

The tagliatelle with porcini mushrooms are ready, enjoy your meal!