Serve 2 people
1. 250 g of Leonessa Tagliatelle con funghi
2. 1 small onion
3. 4 handfuls mushrooms
4. 1 handful fresh parsley
5. 3 tablespoons olive oil
6. 2 tablespoons butter
7. Parmigiano cheese
8. Salt & pepper to taste.
1.Cook the Tagliatelle funghi in a pot with salted water for 7-8 minutes and drain it "al dente".
2.Clean the mushrooms (I use button mushrooms) and cut them into large pieces. Then set them aside.
3. Mince the onion and put it in a large skillet with the olive oil. Let it fry until golden and then add the mushrooms. Stir briefly and cover with a lid.
4.When the mushrooms are cooked, add the butter and let it melt. Drain the noodles and add ¼ cup of pasta water, raise heat to medium-high and toss pasta, stir continuously until it has evaporated, about one minute. Then serve on plates.
5. Add Parmigiano cheese on the top of the pasta.
5. Chop the parsley and add it on top of the pasta.
It's ready. Enjoy!