Tagliatelle with mushrooms

Serve 2 people


1. 250g of Leonessa Tagliatelle

2. 10 oz of mushrooms

5. 6 tablespoons of extra virgin olive oil

6. Parmigiano cheese

7. A clove of garlic

8. Salt and pepper to taste.


1. In a large skillet, fry the a clove of garlic with olive oil, then add mushrooms to cook and stirring. 

3. In the meanwhile, cook the Tagliatelle in a pot with salted water for 7-8 minutes and drain it "al dente". 

6. Add pasta to the mushrooms sauce, add ¼ cup of pasta water, raise heat to medium-high and toss pasta, stir continuously until it has evaporated, about one minute. 

7. Serve and garnish with  Parmigiano cheese

Shopping List:

1. Tagliatelle

2. Extra virgin olive oil