Tagliolini ai Funghi

Savory mushrooms compliment tagliolini pasta in this recipe. Tagliolini is a richer version of fettuccine, usually made fresh. Dried fettuccine will work as a swap, but fresh pasta will elevate the recipe (and save cooking time). If you can find them, don’t forget the fresh truffles to finish off the dish! This recipe comes to us from Chef Michael Pirolo, executive chef and owner of Macchialina.

Serves 4

  • 4 tbsp extra virgin olive oil
  • 2 tbsp butter
  • 7 oz Abalone mushrooms, sliced
  • 1/2-1 oz. fresh truffles
  • 3 tbsp grated Parmesan cheese, plus more as needed
  • 10.5 oz tagliolini or tagliatelle pasta
  • salt
  • chili flakes
  • parsley, chiffonade


Heat oil and butter in a large saucepan over medium heat. Add mushrooms and sauté for a few minutes, adding chili flakes and salt.

Add about 6 oz of water, reduce heat and simmer for about 5 minutes. If the sauce gets too thick, add another 1/2 cup of water.

In the meanwhile, cook the tagliolini in abundant salted water until ‘al dente’, reserving about 1 cup of cooking water before draining the pasta.

Fold the pasta into the mushrooms.

Add drizzle of olive oil, parsley, and sauté while adding the grated parmesan, until you have a creamy consistency. Add some of the reserved cooking water if pasta is too dry.

Serve immediately, grating or shaving the fresh truffle over each plate. Buon appetito!

Note: To clean the mushrooms, do not wash with water! With a small knife cut off the bottom; then take off any remaining dirt with a vegetable brush or a damp cloth.

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Nutrition Information

Tagliolini ai Funghi

Servings per Recipe:

Amount per Serving


Calories from Fat:  

Total Fat:  

Saturated Fat:  9g

Cholesterol:  30mg


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