Tagliatelle Ai Funghi Recipe

Blanch the parsley leaves in boiling water for 10 seconds, then immediately transfer to an ice bath. Drain and gently squeeze out excess water.

Place blanched parsley, 80 ml extra-virgin olive oil, lemon zest, and 0.25 tsp salt in a blender or small food processor. Blend until completely smooth, about 30–45 seconds, scraping sides as needed.

Pass the parsley purée through a fine-mesh sieve or chinois, pressing with the back of a spoon to extract a bright green oil. Reserve. If it seems thick, thin with up to 1–2 tsp neutral oil or a little more olive oil to reach a pourable consistency.

Prepare mushrooms: wipe with a damp cloth and slice larger mushrooms into 5 mm pieces. Keep smaller mushrooms whole or halved so pieces are roughly uniform in size.

Heat a wide, heavy skillet over medium-high heat. Add 1 tbs olive oil and 15 g butter. When butter foam subsides, add half of the mushrooms in an even layer without crowding. Let mushrooms brown undisturbed for 3–4 minutes.

Stir and continue to cook until deeply golden, about 2–3 more minutes. Transfer browned mushrooms to a bowl and repeat with remaining 1 tbs oil, 15 g butter and remaining mushrooms so they brown rather than steam.

Return all mushrooms to the pan. Reduce heat to medium, add minced shallot and sauté 2–3 minutes until translucent. Add sliced garlic and cook 30–45 seconds until fragrant.

Deglaze the pan with 100 ml dry white wine, scraping up browned bits. Allow wine to reduce by about half, 2–3 minutes.

Add 120 ml stock and 60 ml heavy cream, bring to a gentle simmer. Stir in 1 tsp chopped thyme, 1 tsp salt and 1 tsp black pepper. Simmer until sauce thickens slightly and coats the back of a spoon, about 4–5 minutes. Taste and adjust seasoning, adding 1 tsp lemon juice to brighten the flavors.

Bring a large pot of water to a rolling boil. Add 2 tbs kosher salt. Cook 400 g tagliatelle according to package directions until al dente (usually 2–4 minutes for fresh, 7–9 for dried). Reserve 250 ml of the pasta cooking water before draining.

Using tongs, transfer the drained tagliatelle directly into the mushroom ragù. Add 3–4 tbs reserved pasta water and toss gently over medium heat so the pasta finishes cooking in the sauce and the sauce clings to the noodles, about 1–2 minutes. If needed, add more pasta water a tablespoon at a time to reach a glossy, silky consistency.

Off the heat, stir in 1 tsp extra-virgin olive oil (finishing) and 30–40 g grated Parmigiano if using, tossing to combine. Adjust seasoning with coarse sea salt and pepper to taste.

Portion tagliatelle onto warmed plates. Drizzle 1–1.5 tbs parsley oil per serving in a decorative pattern over the pasta. Finish with a small pinch of coarse sea salt and an extra light drizzle of olive oil if desired.

Garnish each plate with a few shaved or grated Parmigiano-Reggiano and a small sprig of parsley if desired. Serve immediately while hot.