This is a simple pasta recipe that you can put together in no time and it’s beyond delicious. Authentic comfort food perfect for the new season. We prepared this dish yesterday: the smell of the fungui slowly cooking in white wine and the sound of the rain against the windows made our kitchen feel like Autumn. Whether you want to entertain your friends or family with a delightful recipe or treat yourself on a lonely rainy Sunday, you should try this beautiful pasta recipe: the strong flavour of the funghi against the smooth buttery pasta is simply exquisite.
Every time I visit Bassano del Grappa (which I did last weekend) I stock up on funghi porcini. These fantastic dried mushrooms are espectacular. To prepare dried funghi porcini, steep them in warm water for about 15 minutes. Then drain them and chop them. They are now ready for use.
Heat a large saucean until medium hot and add a splash of extra virgin olive oil. When the oil is hot, add a couple of garlic cloves, sliced. Wait for them to get a golden colour. Now is the moment to add your funghi. Season to taste with salt and dried parsley and cook them over low heat for about five minutes. Finally pour a good glug of white wine and let it cook for another ten minutes. Stir every now and then. Let the wine evaporate. And remember: the key is the low heat.
In the meantime cook your tagliatelle in a large pan of boiling water according to the packet instructions. I don’t add salt to the water because the sauce is salty enough and I’ll be grating some Parmesan cheese over the pasta afterwards. When the pasta is ready, drain it in a colander. Tip the pasta into a bowl with a couple of knobs of butter. Mix vigorously. Toss the pasta with the fungui sauce. Divide between two plates and sprinkle with grated Parmesan. Eat it while is hot!
PS. I haven’t specified the amounts because this is a simply recipe that you should cook following your instinct and your hunger. But for two people I will say that 200 gr. of pasta and 80 gr. of funghi would be fine!