Tagliatelle in a creamy, porcini, parmesan sauce

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!

Ingredients

  • 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

Method

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…

Tag porcini cream sauce

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.