Tagliatelle with creamy mushroom sauce

Tagliatelle with creamy mushroom sauce

Based on 6 ratings

Difficulty

Medium 👍
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g tagliatelle (green, yellow)
100 g dry-cured ham
300 g mushrooms (e.g. champignons, porcini)
½ lemon (juice, divided)
1½ tbsp butter (divided)
1 clove garlic
200 g cream
150 ml beef stock
15 g parsley
salt
pepper
basil for garnish
grated Parmesan cheese for serving
Metric
Imperial

Utensils

  • sieve
  • pot
  • small bowl (optional)
  • citrus press
  • cutting board
  • knife
  • garlic press
  • cooking spoon
  • large frying pan
  • paper towels

Nutrition per serving

Cal
594
Protein
22g
Fat
23g
Carb
74g

Step 1/5

  • 400 tagliatelle (green, yellow)
  • sieve
  • pot

If you do not make the pasta dough yourself, cook the pasta according to package instructions.

Step 2/5

  • 100 dry-cured ham
  • 300 mushrooms (e.g. champignons, porcini)
  • 1 tbsp lemon juice
  • small bowl (optional)
  • citrus press
  • cutting board
  • knife

Cut ham into thin strips. For mushrooms, we used dried porcini soaked in lukewarm water for 20 min. We also used fresh champignons. Clean, cut into thin slices, then drizzle with part of the lemon juice.

Step 3/5

  • ½ tbsp butter
  • 1 clove garlic
  • 200 cream
  • 150 ml beef stock
  • garlic press
  • pot
  • cooking spoon

Melt butter in a wide pot, press in the garlic clove and sauté gently. Pour in the cream and the beef broth, bring to a boil, then simmer until reduced and creamy.

Step 4/5

  • 1 tbsp butter
  • 15 parsley
  • salt
  • pepper
  • large frying pan
  • paper towels

Melt the remaining butter in a frying pan. Add mushrooms gradually and sauté. Rinse the parsley, pat dry with kitchen towels, then chop finely. Add both parsley and ham strips to the mushrooms and fry on low heat. Carefully season with salt (caution: the ham is already salty) and pepper.

Step 5/5

  • basil for garnish
  • grated Parmesan cheese for serving

Arrange tagliatelle on pre-heated plates. Season the cream sauce with salt, pepper, and a little lemon juice, then pour over the pasta. Top with the mushroom mixture and garnish with plucked basil leaves. Season once again with pepper, and serve with freshly grated Parmesan cheese.