Tagliatelle with Porcini Mushrooms
Recipe from Italian Cooking by The Culinary Institute of America
1 lb of tagliatelle or linguine pasta
1/4 cup extra virgin olive oil
2 garlic cloves, thinly sliced or chopped
2 springs rosemary
1 lb porcini mushrooms, sliced
1/2 cup dry white wine
1/2 cup vegetable or chicken stock
Sale and freshly ground pepper
3/4 grated Parmigiano-Reggiano
2 tbsp unsalted butter
Salt the sliced mushrooms and let sit.
Boil pasta in a large pot of heavily salted water until al dente.
Heat a skillet over medium heat. Add 1/4 cup olive oil and garlic. Saute, stirring often, until the garlic is aromatic, about 1 minute. Add the mushrooms and rosemary, stir well. Continue to cook until the mushrooms start to release their moisture. Add wine and stir well. Continue to cook until the wine is almost completely cooked away, about five minutes. Season with salt and pepper if necessary. Reserve in the skillet while you prepare the pasta.
Bring a large pot generously salted water to a boil. Add the pasta all at once and stir a few times to separate the strands. Cook uncovered at a gentle boil until the pasta is just tender to the bite.
Transfer a 1/4 cup of pasta water from the pot to a bowl or cup to have ready for finishing the sauce if necessary.
Drain the pasta and shake well to remove any water. Pour the drained pasta into the skilled with the mushrooms. Add the cheese, butter, or olive oil. Stir until evenly bleneded, add some of the pasta cooking water if necessary. The pasta should be creamy not oily.
Serve and enjoy!
2 springs of rosemary in
stir add wine, let wine reduce and add broth cook until thick sauce