I always loved wild porcini mushrooms and tagliatelle is one of the best ways to enjoy them

Ingredients

• 500 g of homemade tagliatelle (see pasta making section to make your homemade pasta)
• 800 grams of porcini mushrooms
• parsley
• 1 clove of garlic
• 1 tablespoon of extra virgin olive oil

Directions

1. Prepare the tagliatelle: follow the instructions on this page 
2. Prepare the Porcini Mushrooms:
   • Start by removing any soil from the porcini mushrooms. Gently scrape the stem with a knife to remove dirt. If the mushrooms are very dirty, use a slightly damp cloth to clean them. Avoid rinsing them under cold water, but if necessary, do it quickly and thoroughly dry them with a cloth. Excessive moisture can cause the mushrooms to lose flavor and texture. After cleaning, slice the mushrooms.
3. Cook the Mushrooms:
   • Mince the garlic and sauté it over low heat in a large pan with a bit of olive oil until it turns golden, but not brown.
   • Add the sliced porcini mushrooms to the pan, season with a pinch of salt, and cook for about 10 minutes, allowing them to release their juices.
   • Add freshly chopped parsley for flavor. If available, use nepitella (lesser calamint), a traditional Tuscan herb that adds a refreshing note to the dish.
4. Cook Tagliatelle:
   • Once the mushrooms are ready, cook tagliatelle for a few minutes then add the to the porcini pan. Toss the pasta gently with the mushrooms until well coated.
   • Serve immediately, without adding any cheese.