Italian Tagliatelle with Porcini Mushrooms | Tagliatelle ai Funghi Porcini There is no sauce in this dish in the usual sense. No cream, no tomato, no stock reduced for hours. What binds tagliatelle ai funghi porcini is mushroom, butter and the starch that leaves egg pasta as it cooks, and the whole difficulty lies in coaxing enough flavour out of the porcini that those three things are sufficient. Handled badly, porcini release water, stew in it and turn grey. Handled properl

Tagliatelle con Gamberi, Crema e Pesto (Italian Tagliatelle with Shrimp, Cream and Pesto) This is a plate of egg tagliatelle coated in a shrimp scented cream, with a spoonful of raw basil pesto folded through off the heat at the very last second. It is the kind of dish that goes wrong in exactly one way: the pesto is allowed to cook, the basil turns grey and bitter, and what should taste of a Ligurian summer tastes of boiled herbs. Everything in this recipe is organised aroun

Slow-cooked leeks become a silky sauce for tagliatelle with olive oil, butter, white wine, Parmigiano, and pasta water. Gentle heat preserves sweetness while off-heat emulsification keeps the sauce glossy without cream.