Sunday Pasta®: Tagliatelle ai Funghi Porcini

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Sunday Pasta for Tagliatelle ai Funghi Porcini 640

This little porcini went to market. This little porcini stayed home. And this little porcini went wee, wee, wee, all the way onto my tagliatelle. Porcini, plural for porcino, or piglet, are a favorite of man and swine alike. Formally known as boletus edulis, they are said to have been given the name porcini over the centuries in Italy both because they look like piglets and/or because pigs love to eat them. Porcini are boldly flavored and very versatile, partially because they can be dried, and then reconstituted with water, but also because they’re delicious with pasta, risotto, soup, and even on their own as a contorno or side vegetable. Although Italian folklore has it that they sprout with the new moon, in reality they do well with a lot summer rain, followed by the drop in fall soil temperatures. You and your pigs can find them near pine, spruce, hemlock and fir trees, though I suggest that you pay a little more and get them at the market and then quickly onto your own tagliatelle.

Buon Appetito!
Ed Garrubbo

Check out our wine pairings that complement this dish!

Sunday Pasta®: Tagliatelle ai Funghi Porcini

Total Time: 30 minutes

Serves: 4-6

Sunday Pasta<sup>®</sup>: Tagliatelle ai Funghi Porcini


1 lb tagliatelle (or fettuccine)
1 lb porcini mushrooms (or 8 ounces if using dried porcini)
1/4 cup olive oil
2 cloves garlic, chopped
1/4 cup fresh Italian parsley, chopped (flat leaf)
Salt and pepper to taste
Parmigiano cheese, grated


Clean the mushrooms. If using dried porcini, soak them in cold water for 20-30 minutes until their size and moisture are restored. Slice them into bite sized pieces. In a large skillet, heat the oil and add the garlic. Cook until golden. Add the mushrooms and cook over medium heat for 15-20 minutes. Add salt and pepper to taste.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain it, retaining one cup of the cooking water. Add the pasta to the mushrooms, add the parsley, and then cook together for about a minute. Add some of the retained cooking water if necessary. Serve immediately with a sprinkle of Parmigiano.

Edwin Garrubbo

Edwin Garrubbo

Ed Garrubbo has been studying, cooking, searching for, and thinking about la cucina italiana for as long as he can remember. He cooks a wide range of Italian dishes, but loves his pasta most. He visits restaurants, cooking schools, markets, and food artisans across Italy, and wherever Italians practice their craft. He is a member of the Accademia Italiana della Cucina, and is a citizen of both the United States and Italy.

One Response to Sunday Pasta®: Tagliatelle ai Funghi Porcini

  1. Andreas says:

    Thank you for an excelllent recipe for pasta con funghi porcini. I ´change the olive oil with full cream.
    All the best,

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