Tagliatelle ai Funghi
Fresh tagliatelle tossed with sautéed mixed mushrooms, garlic, and sage in brown butter. A simple Umbrian classic that lets umami shine.
Instructions
0/7- 1
Heat olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and let them caramelize for 3–4 minutes before stirring—this builds flavor. Season with salt and pepper.
- 2
Once mushrooms release their liquid and begin to brown, push them to the side. Add garlic and sage leaves, cook 1 minute until fragrant.
- 3
Deglaze with white wine, scraping the pan bottom. Reduce by half, then add stock. Simmer 5 minutes.
- 4
Bring a pot of salted water to boil. Cook tagliatelle 2–3 minutes if fresh (it should have bite). Reserve 100ml pasta water before draining.
- 5
Finish the mushroom sauce: reduce heat to low and whisk in cold butter until glossy and emulsified. Add pasta water 30ml at a time to loosen if needed.
- 6
Toss hot tagliatelle into the mushroom pan, lift and coat thoroughly. Plate, shower with Parmigiano, lemon zest, and cracked pepper.
- 7
Taste and adjust seasoning—the acidity from lemon should balance the earthy mushrooms.
Nutrition per serving
Chef's Notes
Brown your mushrooms properly—don't crowd the pan or they'll steam instead of caramelize.
Use fresh tagliatelle; it's worth sourcing (or make it), and it cooks in seconds.
The brown butter matters. Let it sit off-heat until the foam settles and it smells nutty before tossing.
If using dried porcini, rehydrate in warm stock first and strain the soaking liquid into your sauce.
A squeeze of fresh lemon at the end is non-negotiable—it wakes up the whole dish.
About This Dish
Tagliatelle ai Funghi hails from Umbria in central Italy, where wild mushrooms and fresh egg pasta are sacred. This dish emerged as a rustic way to celebrate mushroom season, often prepared with foraged porcini in autumn. The pairing of al dente tagliatelle with earthy fungi in butter sauce became a cornerstone of Umbrian home cooking, reflecting the region's philosophy of simplicity and seasonal respect.