Tagliatelle verdi with field mushrooms is a quick pasta dish of fresh green tagliatelle, sliced mushrooms and salty speck, ready in about 30 minutes. It feeds 4, and the sauce is done in the time it takes the pasta to cook.
Why This Recipe Works
Fry the mushrooms over low heat. Gentle heat lets them release their water slowly, so they turn tender and savory instead of rubbery. Higher heat sears the outside before the moisture comes out.
The white wine goes in after the mushrooms have given up their liquid. Let it cook off for 1 to 2 minutes. That removes the sharp alcohol taste and leaves a light acidity that balances the olive oil and the speck.
Speck goes in last and only warms through. It is already smoked and salty, so a short time in the pan is enough, and it keeps its soft, fatty bite. Taste before you add salt.
Tagliatelle Verdi with Field Mushrooms Ingredients
For the sauce
- 6 tablespoons olive oil
- 2 garlic cloves, peeled and finely sliced
- 11 ounces field or button mushrooms, roughly sliced
- 4 tablespoons dry white wine
- 4 ounces speck with fat, rind removed, cut into strips
- Salt and freshly ground black pepper
For the pasta
- 1 pound fresh green tagliatelle
- 3 ounces freshly grated Parmesan (about 3/4 cup)
- 4 tablespoons finely chopped flat-leaf parsley
How To Make Tagliatelle Verdi with Field Mushrooms
Make the mushroom sauce
- Sweat the garlic: Warm the olive oil in a large, wide skillet over low heat. Add the sliced garlic and cook it gently until it softens and smells sweet, so it doesn’t turn bitter.
- Fry the mushrooms: Add the mushrooms and keep the heat low. Cook them until they release their moisture and turn soft, which lets them brown lightly instead of steaming.
- Add the wine: Pour in the white wine and let it evaporate for 1 to 2 minutes. This cooks off the harsh alcohol and leaves a bright, mild tang.
- Add the speck: Stir in the speck strips and season with salt and pepper to taste. Go lightly with the salt, since the speck is already salty.
Cook the pasta and finish
- Cook the pasta: Boil the fresh tagliatelle in salted water for 3 to 5 minutes, until al dente. Fresh pasta cooks fast, so stay close to the pot.
- Toss with the sauce: Drain the pasta and tip it straight into the pan with the sauce. Toss well, so every strand is coated with the oil and mushrooms.
- Serve: Divide the pasta among warm bowls. Sprinkle the grated Parmesan and the chopped parsley over the top and serve right away.
Recipe Tips
- Slice mushrooms evenly: Pieces of the same thickness cook at the same pace. Thin slices go soft before thick ones are done.
- Save some pasta water: Keep a small cup of the cooking water before you drain. A splash loosens the sauce if the pasta looks dry after tossing.
- Use a wide pan: A crowded pan makes mushrooms steam in their own juice. A large skillet gives them room to cook and brown.
- Grate the cheese fresh: Freshly grated Parmesan melts into the warm pasta. Pre-grated cheese often turns grainy.
What To Serve With Tagliatelle Verdi with Field Mushrooms
Serve this pasta right after tossing, while it is still hot and glossy. A simple arugula salad with lemon and a glass of dry white wine suit it well.
How To Store
- Fridge: Keep leftovers in a covered container in the fridge for up to 2 days.
- Reheat: Warm the pasta in a skillet over low heat with a splash of water or olive oil, until hot all the way through.
- Freezer: Fresh pasta in a sauce turns soft after freezing, so this dish is best eaten within a couple of days.
FAQs
Can I use dried tagliatelle instead of fresh?
Yes. Cook dried pasta for the time on the package, usually 8 to 10 minutes, until al dente. Use about 12 ounces of dried pasta in place of 1 pound fresh.
What can I use instead of speck?
Pancetta or thick-cut bacon works well. Cut it into strips and cook it a little longer, until the fat turns lightly golden, before adding the other ingredients.
Is this tagliatelle recipe vegetarian?
No, because of the speck. Leave it out for a meatless version and add a little extra salt to make up for it. Check the cheese label too, as Parmesan is made with animal rennet.
Why are my mushrooms watery?
The pan was probably too crowded or too hot. Use a wide skillet, keep the heat low, and give the mushrooms time to release their moisture before adding the wine.
Nutrition
Estimated per serving (1 of 4), worked out from the ingredients.
- Calories: about 690 kcal
- Total Fat: 38g
- Total Carbohydrate: 58g
- Dietary Fiber: 4g
- Protein: 25g
Tagliatelle Verdi with Field Mushrooms
4
servings10
minutes20
minutes30
minutesFresh green tagliatelle tossed with garlicky field mushrooms, white wine and smoky speck, finished with Parmesan and parsley. A quick pasta for 4 that comes together in about 30 minutes.
Ingredients
- For the sauce
6 tablespoons olive oil
2 garlic cloves, peeled and finely sliced
11 ounces field or button mushrooms, roughly sliced
4 tablespoons dry white wine
4 ounces speck with fat, rind removed, cut into strips
Salt and freshly ground black pepper
- For the pasta
1 pound fresh green tagliatelle
3 ounces freshly grated Parmesan (about 3/4 cup)
4 tablespoons finely chopped flat-leaf parsley
Directions
- Sweat the garlic: Warm the olive oil in a large, wide skillet over low heat. Add the sliced garlic and cook it gently until it softens and smells sweet, so it doesn’t turn bitter.
- Fry the mushrooms: Add the mushrooms and keep the heat low. Cook them until they release their moisture and turn soft, which lets them brown lightly instead of steaming.
- Add the wine: Pour in the white wine and let it evaporate for 1 to 2 minutes. This cooks off the harsh alcohol and leaves a bright, mild tang.
- Add the speck: Stir in the speck strips and season with salt and pepper to taste. Go lightly with the salt, since the speck is already salty.
- Cook the pasta: Boil the fresh tagliatelle in salted water for 3 to 5 minutes, until al dente. Fresh pasta cooks fast, so stay close to the pot.
- Toss with the sauce: Drain the pasta and tip it straight into the pan with the sauce. Toss well, so every strand is coated with the oil and mushrooms.
- Serve: Divide the pasta among warm bowls. Sprinkle the grated Parmesan and the chopped parsley over the top and serve right away.
