The perfect indulgent recipe, creamy, dreamy and packed with flavour. The porcini adds depth to the dish and the moreish cream sauce will have you coming back for A-more!
- 500g/5 cups Tagliatelle
- 100g/1 cup dried porcini mushrooms
- 1 tsp dried sage
- 3 cloves garlic finely sliced
- 250ml/1.5 cup double/heavy cream
- 100g/1 cup parmesan cheese
- Extra virgin olive oil
Add the porcini to a bowl of warm water and leave for 15 minutes to soak.
Add the pasta to a pan of salted boiling water until al dente.
Add a drizzle of extra virgin olive oil to a pan and add the garlic. Fry until golden then add the cream, sage, season with salt and pepper and simmer for around 10 minutes until sauce reduces and thickens.
Add the parmesan and mix well. Drain and add the porcini to the cream sauce and mix well.
Add the pasta to the pan with the cream and mix well.
Finish with extra parmesan on top and buon appetito…