Tagliatelle with mushrooms are a creamy and flavorful first course, perfect for autumn evenings. The creamy mascarpone sauce pairs perfectly with porcini mushrooms and prosciutto crudo, creating an explosion 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 cook for 3–4 minutes over low heat to absorb the flavors
Add the prosciutto cut into strips and the chopped basil
Stir for one minute over low heat, then turn off the heat
Drain the pasta al dente and toss it with the mascarpone
Transfer it to the pan with the sauce and toss for half a minute over high heat
Season with a handful of pepper and serve with a sprinkling of Grana cheese
Store in the refrigerator for up to 2 days
Vegetarian dish
Italy, 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 |
