Tagliatelle with porcini mushrooms and white truffle parmesan sauce

When porcini mushrooms meet Parmesan Sauce with white truffle, the result is a velvety coating that needs nothing else: the savoriness of the Parmesan, the richness of the fat, and the aroma of the truffle blend into a single glaze that coats every tagliatella. A richer variation of the traditional recipe, perfect for when you want to bring something truly special to the table.

Ingredients for 2-3 people

• 250 g of Lina Sapori e Delizie fresh egg tagliatelle (or porcini mushroom tagliatelle)
• 25–30 g of Lina Sapori e Delizie Dried Porcini Mushrooms
• 1 clove of garlic (or one small shallot, to taste)
• 3 tablespoons of extra virgin olive oil
• ½ glass of dry white wine
• 60–70 g of Lina Sapori e Delizie Parmesan Sauce with white truffle
• 1 sprig of freshly chopped parsley
• salt and black pepper to taste

Preparation

1. Rehydrate the porcini. Place the dried porcini in a bowl with lukewarm water for 20-30 minutes. Drain them gently, squeeze them lightly, and cut any larger pieces into thin strips. Filter the soaking water through a fine-mesh strainer and keep it.
2. Prepare the base. Pour the oil into a large pan and sauté the peeled and crushed garlic over low heat.
3. Cook the mushrooms. Add the porcini and sauté over medium-high heat for 2-3 minutes. Deglaze with the white wine and let it evaporate. Remove the garlic, pour in a ladle of the filtered mushroom water, and let it cook covered for 8-10 minutes, keeping the base slightly more liquid than usual. Season with salt.
4. Cook the pasta. Boil the tagliatelle in salted water and drain them very al dente, at least 2 minutes before the indicated time, while reserving a ladle of cooking water.
5. Toss off the heat. Add the tagliatelle to the pan with the porcini. Turn off the heat completely, add the Parmesan Sauce with white truffle and a splash of starch-rich cooking water.
6. Emulsify. Toss and mix vigorously: the starch from the pasta, the moisture from the base, and the sauce will instantly combine with the residual heat, creating a smooth, clump-free glaze.
7. Serve. Garnish with freshly chopped parsley and, if you want a professional look, a few whole porcini mushrooms on top of the pasta nest.

It’s perfect if...

• you want a richer and more indulgent version of the traditional recipe;
• you are looking for an impressive first course to prepare for a special occasion;
• you love truffle but want it to remain balanced with the flavor of the porcini;
• you prefer a creamy finish without using cream.

Why it works

The Parmesan Sauce with white truffle already contains all the body needed for a perfect texture: savoriness, richness, and aroma in a single ingredient. Added once the heat is turned off, it melts slowly into the residual heat of the pasta, binding to the starch and the moisture of the porcini without breaking and without losing the truffle’s scent.

Texture

The glaze that forms is fluid and velvety, coating every single tagliatella, while the porcini—tender yet still firm to the bite—give structure to the dish.

How to serve

Bring the tagliatelle to the table freshly tossed and hot, with fresh parsley to finish. For a spectacular touch, leave a few whole porcini visible on the pasta nest.

The Lina touch

When using Parmesan Sauce with white truffle, skip any extra butter or finishing oil: the sauce already contains all the body required, and adding more fat risks weighing down the dish.

Lina’s secret

Always finish off the heat. The residual heat is enough to melt the sauce with the pasta starch: cooking it directly over the flame risks causing it to "split" and dissipating the truffle aroma.

Tips and pairings

For this rich and creamy version, Pignoletto Frizzante from the Colli Bolognesi is the best choice: the bubbles cut through the creaminess of the sauce and keep the dish fresh from the first bite to the last.

Enjoy your meal!