Tagliatelle Pasta with creamy mushroom sauce
BY: Chef Lorenzo Boni
Inspired by: The Italian Job
Whether it’s for a cozy date night in or a special dinner with loved ones, this Barilla Tagliatelle with Creamy Mushroom Sauce is the perfect pasta recipe to create an unforgettable dining experience using ingredients and inspiration from Piedmont, the same region The Italian Job was filmed in. The heavenly medley of fragrant herbs and tender mushrooms is married with a luxurious cream sauce that perfectly coats every twirl of al dente tagliatelle, bound to get your heart racing just like when you watch the cinematic car chases in The Italian Job.
Best served with Ruffino Modus Toscana IGT
Taste profile: A rich, layered red with lots of plum, chocolate and walnut character. It's full-bodied with chewy yet soft tannins. Flavourful finish.
Ingredients 5 Number of Servings
1 box Barilla Tagliatelle Pasta or Barilla Pappardelle Pasta
2 tbsp extra virgin olive oil, divided
1 clove garlic, minced
½ oz dried porcini mushrooms, reconstituted
8 oz cremini mushrooms, sliced
8 oz oyster mushrooms, sliced
1 cup filtered porcini mushroom water
1 ½ cup heavy cream
To taste salt and black pepper
1 tbsp Italian parsley, chopped
Soak porcini mushrooms in 2 cups water for half hour.
- Bring a pot of water to boil. Meanwhile in a skillet over medium heat, gently infuse half olive oil with garlic, when it starts frying add drained porcini [reserve 1 cup of liquid] and the rest of the mushrooms and sauté over high heat until slightly brown, about 4-5 minutes.
- Stir in filtered porcini water, reduce to half, then add cream, season with salt and pepper and bring to boil, reduce liquid to half again.
Cook Barilla Tagliatelle pasta according to directions, drain and toss with mushroom sauce over high heat until sauce is perfectly coating tagliatelle. Stir in parsley before serving.