Pasta with boletus (porcini mushrooms) is an exquisite dish, yet simple to make, very popular in Italy, especially during mushroom season. There are variations in which other ingredients like sausage or pancetta are added, although perhaps the most common alternative to the one I am presenting to you today is the one that also includes a little heavy cream. Today I have opted for the simplest, most delicate, and digestible version to give even more prominence to the boletus, which, especially when fresh, is a fantastic product that needs nothing more to win over anyone who tries it.
Watch the video with all the steps
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Index
Main ingredients for the pasta with boletus
For two people:
- 200 g egg tagliatelle
- 150 g fresh or frozen boletus
- 1 clove of garlic
- Fresh parsley
- Grated Parmigiano Reggiano or Pecorino
- Extra virgin olive oil
- Salt
- Cayenne or black pepper (optional)
Preparation time: 20 min
Total cooking time: 15 min
Step-by-step preparation of the recipe
Careful cleaning of the boletus
To start this delicious recipe, we focus on preparing the boletus. These mushrooms, with their spongy texture, require careful cleaning to preserve all their flavor. First, with a knife, we remove the dirtiest or damaged parts, taking away the soil and the most visible impurities. It is important to do this delicately, trying to waste as little as possible, since boletus are highly prized.
Then, once the dirtiest parts are removed, we proceed to clean the boletus with a damp cloth or slightly wet paper towel. Gently, we remove any trace of soil or impurities that may remain. We avoid washing them under the tap, as they could absorb water like sponges and lose flavor.
Separating and cutting the boletus
With the boletus clean, we separate the caps from the stems. This distinction is key, as each part has a different texture and cooking time. The stems are usually firmer and need a little more time on the heat, while the caps are more delicate.
We cut both into thin slices, allowing each piece to reveal its beauty and cook evenly. By doing this, we ensure that each bite has the perfect combination of texture and flavor.
Aromatic sauté
Now, we prepare the aromatic heart of our dish. In a large pan, we heat a generous drizzle of extra virgin olive oil. We add a whole garlic clove, slightly crushed to release its aromas, and the parsley stems, which provide an intense flavor.
Cooking the stems
While the garlic and parsley begin to release their fragrances, we let the oil become infused with these flavors. When the garlic acquires a golden and aromatic tone, we add the boletus stems to the pan. We sauté them over medium heat, allowing them to soften and start releasing their natural juices. A pinch of salt will help enhance their flavors and ensure they cook evenly.
Incorporating the caps
After a few minutes, it is time to incorporate the boletus caps into the pan. We mix them delicately, enjoying the contrast of textures and colors. We sauté them together, allowing the caps to cook slightly without losing their tenderness and characteristic flavor.
If you like a spicy touch, now is the time to add a little cayenne. This will provide that spicy nuance that can further enhance the flavor of the boletus. Remember that this is optional and depends on individual taste.
Cooking the pasta and final combination
Meanwhile, we bring a pot of abundant water with a pinch of salt to a boil. We add the fresh egg pasta and cook it following the manufacturer’s instructions, generally between two and three minutes. If you opt for dried pasta, adjust the time according to the package instructions. It is important that the pasta remains al dente, as we will finish cooking it together with the boletus. By the way, if you want to prepare fresh tagliatelle at home, you can follow my recipe for fresh egg pasta, where I explain how to make it in an easy and authentic way.
When the pasta is almost ready, we drain it, reserving a little of the cooking water, which will be very useful later. We incorporate the pasta directly into the pan with the boletus, allowing the flavors to mix and the ingredients to integrate. If we notice that the mixture is a bit dry, we add a splash of the reserved cooking water. This liquid, rich in starch, will help create a smooth sauce and bind all the components of the dish.
Final touch of cheese and parsley
We remove the pan from the heat and generously sprinkle the grated Parmigiano Reggiano cheese. We also add the chopped fresh parsley, which will provide a touch of color and freshness. We mix everything with care, letting the cheese melt and coat the pasta and boletus in a silky cream full of flavor. To give it the final touch, we can add a drizzle of raw extra virgin olive oil, enhancing the aromas and giving an appetizing shine to the dish.
We serve the pasta with boletus immediately, decorating each plate with some pieces of boletus on top and sprinkling a little more cheese and parsley if we wish. The result is an authentic masterpiece of Italian cuisine, a dish that combines the simplicity of the ingredients with the richness of autumnal flavors.
Enjoy with Family
This pasta with boletus recipe is a perfect opportunity to enjoy a traditional Italian dish full of flavor.
For those who want to explore more mushroom recipes, I recommend taking a look at:
- Pasta alla boscaiola: a Catalan version of the classic Italian recipe, with saffron milk cap mushrooms, smoked bacon, and sausage, ideal for lovers of intense and smoky flavors.
- Vegan Bolognese sauce: a healthy and different option for those who prefer pasta with mushrooms and lentils, without using meat or animal derivatives.
I look forward to your comments! What did you think? Did you enjoy the combination of flavors? Remember to follow me on YouTube and on Instagram for more recipes and to share your photos if you try this recipe. I can’t wait to see your creations and read your stories!
Enjoy your meal!
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Pasta with porcini mushrooms (tagliatelle ai funghi porcini)
Pasta with porcini mushrooms (funghi porcini) is an exquisite yet simple dish to make, very popular in Italy, especially during mushroom season.
Ingredients
- 200 g egg tagliatelle
- 200 g fresh or frozen porcini mushrooms
- 1 garlic clove
- Parsley
- Extra virgin olive oil
- Salt
- Cayenne pepper or black pepper optional
Instructions
- Remove any dirt and clean the mushrooms with a damp cloth or paper towel.
- Separate the caps from the stems of the mushrooms and slice both.
- Peel and halve the garlic clove and chop the parsley, keeping the stems whole.
- Pour a drizzle of oil into a pan and lightly brown the garlic clove and parsley stems to flavor the oil, being careful not to burn them.
- You can now put the water on the heat for the pasta, adding salt to taste once it starts to boil.
- Remove the garlic and parsley from the pan and add the mushrooms.
- Brown the mushrooms and then add a pinch of salt, a little cayenne or black pepper, and sauté for 10 more seconds.
- Add a little chopped parsley to the mushrooms and remove from the heat if the pasta is not ready yet.
- When the pasta is almost al dente, put the pan back on the heat, add the pasta with a little of its cooking water, and sauté.
- Add grated cheese and quickly sauté again.
- Serve with a little more cheese and chopped parsley on top.
