Preparing tagliatelle with ragù alla bolognese, the classic Bolognese sauce as it is made in Italy, has no mystery to it, provided that everything is done well and in its place. The ragù must be the right one, the pasta the appropriate kind, and the final step—bringing it all together—cannot be done just any old way. In this recipe, we…
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Pasta with porcini mushrooms (tagliatelle ai funghi porcini)
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…
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Pasta alla boscaiola, with saffron milk cap mushrooms, smoked bacon, and sausage
Today we have pasta with mushrooms, smoked bacon, and sausage. A Catalan version of pasta alla boscaiola, since I made it with saffron milk cap mushrooms instead of other mushrooms more popular in Italy, and smoked bacon instead of pancetta. The saffron milk cap mushrooms I am referring to are lactarius sanguifluus, not lactarius delicious. I clarify this because I…
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Tagliatelle with heavy cream, ham, and peas
Yesterday these tagliatelle with heavy cream, ham, and peas were my salvation. I had just arrived home wanting to do nothing but sleep, but it had been too many days since I posted a recipe, my body was craving pasta, and I had just invited my little sister over for dinner because she had to stop by the house to…
