Daily Italian Recipe · Pasta
Tagliatelle with Porcini
Silky tagliatelle, fragrant porcini and a little parsley: this Tuscan woodland classic needs no cream. Make it with fresh pasta and dried porcini, with ingredients available for delivery across Hong Kong.
Total time
45 minutes
Serves
2 people
Difficulty
Easy
Origin
Tuscany
Porcini are treasured in Tuscany’s wooded hills, where autumn mushroom gathering has long shaped seasonal cooking. Pasta with porcini belongs to this woodland tradition, although versions are enjoyed across several Italian regions.
The Tuscan approach is restrained: olive oil, garlic and parsley support the mushrooms rather than disguise them. Dried porcini bring that forest fragrance to the table beyond the fresh mushroom season.
Ingredients
- 250 g Fatti Bene fresh tagliatelleShop
- 30 g Dried porcini mushrooms, taken from the 950 g packShop
- 15 g Parmigiano Reggiano DOP 24 Months, finely grated, optionalShop
- 25 ml Extra-virgin olive oil
- 5 g Garlic, peeled and lightly crushed
- 5 g Flat-leaf parsley leaves, finely chopped
- 400 ml Warm water for soaking the porcini
- 2 litres Water for cooking the pasta
- 12 g Fine sea salt for the pasta water
- 0.2 g Freshly ground black pepper
Method
- 1
1. Soak the porcini
Cover the dried porcini with 400 ml warm water and soak for 25–30 minutes, until pliable, or follow the pack’s soaking instructions if different. Lift out the mushrooms, leaving any sediment behind.
- 2
2. Remove any grit
Check the softened mushrooms and rinse briefly if gritty, then squeeze gently and roughly chop. Filter the soaking liquid through a paper coffee filter or a sieve lined with a clean fine cloth. Measure out 120 ml of the filtered liquid.
- 3
3. Scent the oil
Bring 2 litres water to the boil in a pot. Meanwhile, warm the olive oil and crushed garlic in a wide frying pan over medium-low heat for 2 minutes. Keep the garlic pale, then add the porcini and cook, stirring, for 2 minutes.
- 4
4. Cook the mushroom sauce
Add the 120 ml filtered porcini liquid, bring to a simmer and cook uncovered for 10–12 minutes, until the mushrooms are tender and a little glossy liquid remains. Follow any longer cooking time specified on the mushroom pack. Remove the garlic.
- 5
5. Boil the tagliatelle
As the sauce finishes cooking, add the salt to the boiling pasta water. Add the tagliatelle and gently separate the ribbons. Follow the pack’s cooking time, tasting early and transferring the pasta to the mushroom pan about 1 minute before it is ready. Reserve 200 ml pasta water.
- 6
6. Toss and serve
Add 30 ml reserved pasta water and toss over medium heat for about 1 minute, until the pasta is just cooked and lightly coated. Add more pasta water in 15 ml increments only if needed. Remove from the heat, fold in the parsley and pepper, and serve immediately with the optional Parmigiano sprinkled sparingly.
Chef's secret
Finish the tagliatelle in the mushroom pan while a little liquid remains. Tossing with starchy pasta water binds the olive oil and porcini juices into a light, glossy coating—no cream required.
Did you know?
Porcini means “little pigs” in Italian, a name commonly associated with these mushrooms’ plump, rounded shape.
Common mistakes
- Pouring unfiltered soaking water into the sauce: dried porcini can release fine grit that a coarse sieve will not catch.
- Browning the garlic deeply: its bitterness can overwhelm the porcini’s aroma.
- Overcooking the fresh tagliatelle or leaving the finished pasta standing: the ribbons soften quickly and absorb the sauce.
Storage & reheating
Best eaten immediately. Refrigerate leftovers in a sealed container within 2 hours and use within 2 days. Reheat gently in a frying pan with 30–45 ml water per portion, tossing until steaming hot throughout. Avoid freezing the finished dish, as the fresh pasta loses its texture. Store unused dried porcini airtight in a cool, dry place, following the pack’s instructions.
Shop the recipe
Delivered across Hong Kong by SF Express or Lalamove.
FAQ
Can I use fresh porcini instead?
Yes. Replace the 30 g dried porcini with 250 g cleaned, sliced fresh porcini. Skip soaking, sauté them in the garlic-scented oil until tender and lightly golden, and use pasta water instead of soaking liquid.
Does authentic porcini pasta need cream?
No. This Tuscan-style preparation uses olive oil, mushroom juices and starchy pasta water for a light sauce that keeps the porcini flavour clear.
Can I order the featured ingredients in Hong Kong?
Yes. The Italian Club Hong Kong offers the featured tagliatelle, porcini and Parmigiano for delivery across Hong Kong via SF Express and Lalamove.