• Difficulty: Easy
  • Prep time:  12 mins
  • Cooking time: 6min
  • Serving: 4 people


Porcini mushrooms (500 g)

Butter (50 g)

Luglio gold evoo 4 tbsp (35 g)

Truffle EVOO to taste (choose between our black or white truffles EVOO)

Fine salt to taste

Flavour garlic EVOO 1 TB spoon or 1 fresh clove

Parsley1 sprig

Black pepper to taste


We will start by cleaning the porcini mushrooms: remove the dirt, scraping the stalk with a small knife, then if they are very dirty you can clean them with a slightly dampened cloth. Then cut them into slices In a large frying pan, put in the and melt it over very low heat; when it has almost completely melted, pour in the oil left to heat slightly over low heat and then pour in the porcini mushrooms and a whole clove of garlic, cleaned or chopped, or a tablespoon of our garlic EVOO if you prefer. Season with salt and pepper to taste, then let the mushrooms cook for about 10 minutes. When finished cooking you can remove the garlic clove if you have added it. Once prepared, keep them warm. Then mince the parsley very finely and set it aside. Bring the water to a boil and salt to taste; cook the fresh tagliatelle for 3-4 minutes ( dried tagliatelle works too)Then drain them directly into the seasoning while preserving the cooking water. Set the heat to low under the pan with the seasoning and mix the ingredients to combine them. Add the finely chopped parsley and, if needed, add a ladle of pasta cooking water to prevent the tagliatelle from being too dry. Then drizzle truffle EVOO according to your taste and serve the tagliatelle with porcini mushrooms as soon as they are ready, Buon appetito!