Tagliatelle with Porcini and Guanciale
- Lactose Free
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 40 min
- Serving: 4 persone
PRESENTATION
Autumn is coming, and with it, first courses featuring mushrooms... instead of the usual pennette alla boscaiola, this time we're tempting you with a delightful twist: tagliatelle with porcini and guanciale! A tasty rustic ragù made with dried mushrooms and flavored with crispy, golden slices of guanciale, a perfect sauce to pair with a rough and porous pasta like egg tagliatelle. Easy to prepare, tagliatelle with porcini and guanciale is ideal for a family dinner when the days start to get shorter, but they also fit wonderfully into menus throughout the rest of the year!
Also, don't miss these pasta recipes with mushrooms:
- Tagliatelle with mushrooms and sausage
- Pappardelle with speck and porcini mushrooms
- Pasta with porcini and sausage
- Pasta with mushrooms and speck
- INGREDIENTS
- Egg Tagliatelle pasta 8.8 oz (250 g)
- Jowls 6.3 oz (180 g) - sliced
- Porcini mushrooms 4.2 oz (120 g) - dried
- Tomato paste 1 spoonful
- Garlic 1 clove
- Red wine 1.8 oz (50 g)
- Thyme to taste
- Extra virgin olive oil to taste
- Fine salt to taste
How to prepare Tagliatelle with Porcini and Guanciale
To prepare the tagliatelle with porcini and guanciale, first soak the dried mushrooms in water, following the instructions on the package 1. Meanwhile, place the guanciale in a hot pan 2 and brown it without adding any additional fats 3.
Once it's golden, drain the guanciale and collect the cooking juices in a small bowl 4. After the soaking time, rinse and drain the porcini 5, then roughly chop them 6.
Set a pot of water on the stove to cook the pasta. Take the pan where you browned the guanciale and wipe it with some paper towels 7, then infuse some olive oil with a clove of garlic 8. Add the mushrooms, salt them, and sauté for about ten minutes 9.
Deglaze with red wine 10, then add the tomato paste 11 and a couple of ladles of boiling water 12.
Stir and remove the garlic 13, then add about three-quarters of the guanciale 14. Continue cooking over low heat 15.
Salt the boiling water and cook the tagliatelle for the time indicated on the package 16. Drain the tagliatelle and transfer them directly to the pan with the sauce 17, then toss everything together, adding a ladle of the cooking water. Turn off the heat and season with 1 or 2 tablespoons of the guanciale cooking juices 18.
Plate the dish and garnish with the remaining guanciale 19 and a few thyme leaves 20. Your tagliatelle with porcini and guanciale are ready to be served 21!