Creamy Porcini Mushroom Tagliatelle

Creamy porcini mushroom tagliatelle is the ultimate winter comfort food, a first course that warms the heart and satisfies the soul on the coldest days of the year. This recipe represents the perfect balance between the enveloping texture of fresh pasta and the aromatic intensity of porcini mushrooms, a combination that transforms every meal into a special moment of pure culinary pleasure.

The secret of this comfort dish lies in the quality of the selected ingredients: fresh tagliatelle with a perfect texture that holds the sauce, porcini mushrooms with a fleshy pulp and intense flavor, aromatic calamint that adds depth to the dish, and our organic extra virgin olive oil from Gargano that enhances each component without overpowering it. Oleificio Fratelli Vieste organic oil, with its fruity notes of Ogliarola Garganica, creates the perfect base for a rich and enveloping sauce without the need for cream.

From now on, I will always include these 4 essential pieces of information for every recipe!

Preparation time: 15 minutes
Cooking time: 20 minutes
Difficulty: Medium
Servings: 2 people

INGREDIENTS

350 g fresh porcini mushrooms (gross weight)
2 cloves garlic
1 sprig calamint or fresh oregano
250 g fresh tagliatelle or 180 g dry
Oleificio F.lli Vieste Organic extra virgin olive oil
salt
pepper

PREPARATION

Clean the porcini mushrooms by removing the end part of the stem and eliminating soil residues with a brush (if necessary, use a damp cloth, but do not wash them under running water), then cut the stems into cubes and the caps into slices.

In a large pan, heat a drizzle of oil and sauté the peeled garlic cloves and calamint, then add the porcini stems and, after a couple of minutes, the sliced caps. Cook over low heat for another 5 minutes, then season with salt and pepper. Remove the garlic cloves and wilted calamint and keep warm.

Cook the tagliatelle in plenty of salted water, drain them al dente and sauté them for a couple of minutes in the pan with the sauce. Mix well, add a final drizzle of raw oil and a few fresh calamint leaves and serve.