Friday, March 7, 2014

Porcini Tagliatelle with Alfredo Sauce and Wild Mushroom Medley
Pasta with classic Alfredo sauce enhanced with the exciting earthy flavor of mushrooms
Serves 4 to 6
Preparation time: 20 minutes (plus overnight soaking for mushrooms); Cook time: 30 minutes
Available at *
Wild Mushroom Medley:
Pasta and Sauce
  • One 8.8 ounce package of Morelli Porcini Tagliatelle*
  • 2 ounces Sosalt coarse salt* (for cooking the pasta)
  • ¼ cup butter, unsalted
  • 1 cup heavy cream
  • 1 clove garlic, minced and mashed
  • 1 ½ cup grated Parmesan cheese
  • Freshly grated nutmeg * (to taste)
  • 1 teaspoon each (or to taste) Fleur de Sel Sea Salt* and freshly ground white peppercorns*
Mushroom Medley
  1. Remove soaked mushrooms and strain and reserve the soaking liquid.
  2. Heat 3 Tablespoons of olive oil in a sauté pan and add mushrooms and garlic cooking for just a couple of minutes. Add 1 1/2 cups of the reserved soaking liquid, Marsala wine and Truffle salt and freshly ground white peppercorns. Simmer for about 30 minute on low.
Pasta and Sauce
  1. In a big pot bring 1.5 gallons of water to a boil, salt the water (2 ounces of salt for 1.5 gallons of water) add the pasta and bring back to a boil. Lower the flame and cook the pasta until it is "al dente", 8 to 10 minutes, stirring occasionally with a wooden spoon. Reserve ¼ cup of the pasta cooking water.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Add garlic, Parmesan and grated nutmeg; blend well and remove from the heat. Toss hot pasta and ¼ cup pasta water together with the Alfredo sauce. Serve topped with Wild Mushroom Medley and garnish with chopped Italian parsley.

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