Tagliatelle with mushrooms is a creamy and flavorful first course, perfect for autumn evenings. The creamy mascarpone sauce pairs perfectly with porcini mushrooms and prosciutto crudo, creating a burst of flavor in every bite.
Slice the mushrooms
Sauté 2 cloves of garlic in 2 tablespoons of oil, salt, and 20 g of butter, add the mushrooms and let them flavor for 3/4 minutes on low heat
Add the prosciutto cut into strips and the chopped basil
Stir for a minute on low heat then turn off the flame
Drain the pasta al dente and season it with mascarpone
Transfer it to the pan with the sauce and sauté for half a minute on high heat
Season with a pinch of pepper and serve with a sprinkle of grana
Store in the refrigerator for up to 2 days
Vegetarian dish
Italia, Lazio
| Energy (kcal) | 260.01 |
| Carbohydrates (g) | 32.07 |
| of which Sugars (g) | 4.12 |
| Fat (g) | 10.26 |
| of which Saturates (g) | 4.2 |
| Protein (g) | 10.11 |
| Fiber (g) | 3.4 |
| Sale (g) | 0.22 |
