Tattipasta with Browned Butter & Pine Nuts
recipe

A delicious mushroom pasta dish combining forest flavors with browned butter and roasted pine nuts, perfect for autumn gatherings.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 2-3 porcini mushrooms
- 1 onion
- 2 garlic cloves
- A splash of olive oil
- 350 g tagliatelle pasta (gluten-free if needed)
- 50 g butter
- ½ dl pine nuts
- Salt
- Black pepper
- Fresh dill
- Pecorino cheese

Instructions:

1. Clean the mushrooms and cut them into cubes.
2. Peel and finely chop the onion and garlic cloves.
3. Heat a pan and sauté the onion in olive oil for a few minutes.
4. Add the mushrooms and garlic, continuing to cook on low heat for about ten minutes.
5. Cook the tagliatelle in salted water until al dente. Reserve about a cup of the cooking water.
6. In a separate pot, brown the butter until melted and lightly browned.
7. Combine the mushroom mixture, pasta, and browned butter. Add reserved cooking water as needed to prevent the pasta from drying out.
8. Toast the pine nuts in a pan until golden.
9. Serve the pasta topped with pine nuts, fresh dill, and grated pecorino cheese.
Nutritional Information (per serving):
- Energy: 580 kcal
- Protein: 20 g
- Carbohydrates: 70 g
- Fat: 25 g
- Fiber: 3 g

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