A classic autumn condiment, flavourful and easy to prepare. Some variations of the recipe call for cream, which however covers the taste of the mushrooms somewhat. It’s best to use fresh mushrooms, but you can also use dried ones, making sure to soak them at least an hour beforehand and change the water at least once. For a more flavoursome first course, try the recipe with the addition of a few cubes of speck or pancetta, and garnish with a sprinkling of parsley. You won’t be disappointed with the result.

Ingredients Preparation
  • Tagliatelle all’uovo Agnesi 350 g
  • Mushrooms 300 g
  • Onion 1
  • Parsley qb
  • Rosemary 1 sprig
  • Garlic 1 clove
  • Olive oil 5 spoons
  • White wine 100 g
  • Salt

Dice onion and place it in a casserole dish with a little olive oil. Stew in a little water. Add washed, coarsely chopped mushrooms. Mince garlic, rosemary and parsley and add them to the mushrooms. After a few minutes, splash in half a glass of white wine and allow it to evaporate. Salt and continue cooking for about 30 minutes. Cook tagliatelle in plenty of salted water, drain and toss in the pan with the mushroom sauce for 2 minutes.

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