Tagliatelle ai Funghi Porcini - Italian Mushroom Pasta
recipe

A delicious pasta dish that brings the flavors of Italy to your dinner table. Preparation time is about 30 minutes, and the recipe serves four.
Ingredients:
- 500 g fresh porcini mushrooms
- Olive oil
- 2 garlic cloves
- (1 peperoncino or a few slices of fresh chili)
- A pinch of salt
- Fresh parsley
- A handful of coarse sea salt for pasta cooking water
- 360 g (egg) tagliatelle pasta
Instructions:
1. Clean the porcini mushrooms and wipe them with a damp paper towel. Cut the mushrooms into large pieces or slices.
2. Pour a generous splash of olive oil into a frying pan. Chop the garlic cloves into a few pieces and add them (along with the peperoncino/chili) to the oil to sauté. Be careful not to let the oil get too hot and burn the garlic.
3. Once the garlic starts to turn color, add the mushrooms to the pan. At this point, bring a pot of water to a boil for the pasta. Allow the mushrooms to cook gently until the excess moisture evaporates.
4. When the pasta is cooked, drain it and add the tagliatelle to the pan. Increase the heat and toss the pasta to mix with the mushrooms and oil.
5. Add the chopped parsley and a pinch of salt to the mushrooms. Serve immediately and enjoy!
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 15 g
- Carbohydrates: 65 g
- Fat: 15 g
- Fiber: 2 g

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