Tagliatelle with mushrooms and mascarpone

One of the most comforting Italian dishes is a simple and elegant combination of tagliatelle, mushrooms, and mascarpone cheese. This recipe is a classic example of how a few carefully chosen ingredients can come together to create a beautifully flavorful dish that has all the comfort and warmth one craves on a chilly evening.

Tagliatelle is a long, thin pasta that is similar to fettuccine, and it has become increasingly popular in the US due to its texture and ability to hold onto sauces. This pasta is perfect for recipes that are creamy and rich, like tagliatelle with mushrooms and mascarpone.

Mushrooms are a great choice for this dish because they add a distinctive earthy flavor and meaty texture that compliments the creaminess of the sauce. They also have numerous health benefits, including being low in calories, high in fiber, and rich in various vitamins and minerals.

Mascarpone cheese is the ingredient that brings the whole dish together. It’s a soft, buttery cheese that has a mild flavor and a creamy texture that makes it perfect for sauces, desserts, and spreads. Mascarpone is essential for this recipe, as it adds a delectable creaminess to the dish, and its mildness allows the other ingredients to shine.

Here is a simple recipe for tagliatelle with mushrooms and mascarpone that you can easily make in your own kitchen:

Ingredients:

– One pound tagliatelle pasta
– One pound of mushrooms (button or cremini works well)
– Four tablespoons of olive oil
– One medium onion, diced
– Two cloves of garlic
– One cup of chicken broth
– One cup of heavy cream
– ½ cup of mascarpone cheese
– Salt and pepper to taste
– Parsley, chopped for garnish

Instructions:

1. Clean and slice the mushrooms into ¼ inch thick pieces.

2. In a large skillet, heat two tablespoons of olive oil over medium-high heat. Add the mushrooms and sauté them until they are golden brown, which should take about 10 to 15 minutes. Once done, take them off the heat and reserve them.

3. In the same pan, add the remaining two tablespoons of olive oil, and sauté the onions and garlic until softened. Add the chicken broth, heavy cream, mascarpone cheese, salt, and pepper, and stir well.

4. Bring the sauce to a simmer and let it reduce until it has thickened.

5. In the meantime, cook the tagliatelle pasta according to the package instructions. Once done, drain the pasta keeping one cup of the pasta water.

6. Add the pasta and the reserved mushrooms to the sauce, and toss gently until the pasta is coated with the sauce and everything is evenly distributed.

7. If the sauce is too thick, add some of the reserved pasta water, one tablespoon at a time, until you achieve the desired consistency.

8. Serve the tagliatelle with mushrooms and mascarpone hot, topped with chopped parsley.

This dish is perfect for a comforting night in, and it pairs well with a glass of red wine, a crusty piece of bread, and a side salad. It’s delicious, creamy, and dreamy, and it’s sure to be a new favorite in your recipe book. Bon appétit!