A comforting fall pasta dish, tagliatelle with chanterelles and pecorino combine the flavour of wild mushrooms with the sharp tones of romano cheese. Fresh egg pasta gets tossed in a delicious butter sauce that features garlic, white wine and wild mushrooms.

Fresh tagliatelle are so flavourful that a simple drizzle of olive oil, or a little melted butter can be all you need to turn them into a meal. A sprinkle of grated cheese and dinner is served, really. Yet sometimes if you have a little bit of time, you could elevate a simple dish even more by just adding a handful of ingredients.

What we are doing in this recipe is we are flavouring the butter with garlic, to begin with. Then we sauté the chanterelles until they have released all their water. Then we add more butter and we deglaze with a splash of white wine. Toss the cooked pasta in and top with grated pecorino and freshly cracked black pepper. Sounds nice, eh? Let’s get cooking!

The ingredients

You can use either store-bought tagliatelle, or you can make them from scratch. In either case I recommend the use of fresh pasta.

If you can’t find chanterelles you can sub with any other wild mushroom of choice, but be aware that the cooking time may vary.

If you can’t find pecorino you can sub with parmigiano or grana padano. Pecorino has a sharper quality from the sheep’s milk that makes it quite unique, plus a high level of saltiness, but it’s not the main ingredient in the recipe so you can choose another cheese.

As for the wine, the general rule is to use in your food anything you would drink. In my case it’s Californian Chardonnay, it just does such a great job both in the dish and along with it at the table.

For detailed quantities, please refer to the recipe card at the bottom of the post.

How to make Tagliatelle with Chanterelles

• Set a skillet on medium heat and melt 2/3 of the butter. Peel and slice the garlic and add to the butter. Allow to sizzle for a couple of minutes, then add the mushrooms. Turn the heat to medium-high and stir around constantly. The mushrooms will soon release their water, keep sautéing until almost all of the water has been evaporated (picture below, left).
• In the meantime, set a pot of water to cook. When it boils, add salt and tagliatelle. Cook pasta according to the suggested time on the package. It  should take 2-4 minutes if fresh. When done, drain immediately in order not to overcook it.
• When almost all of the water from the mushrooms has been evaporated, pour in the white wine and deglaze the pan. Add the rest of the butter and stir in; when melted lower the heat to minimum. Add drained cooked pasta to the skillet and toss until all the tagliatelle have nicely coated in the butter sauce. Discard the garlic unless you want to keep it (I usually don’t).

• Remove from the heat and add grated pecorino and freshly cracked black pepper to taste. Stir to distribute and serve. You can invite your guests to top their portion of pasta with more grated pecorino if they wish.

Chanterelle tagliatelle recipe tips

This is the kind of recipe that tastes best fresh. I am an advocate of meal planning and of cooking larger portions in order to have leftovers for your lunch box, but this recipe is not one that works great that way.

In fact, I would advise against microwaving this dish. The outcome will be rather dry and the pecorino will just melt and stick to the sides of your lunch box.

If you have leftovers, I recommend to heat them in a pan with a drizzle of oil (olive oil or vegetable oil, you choose). For best results use a non-stick pan. Heat a couple tablespoons oil and add the leftover pasta. Let sizzle a couple of minutes, then toss and repeat. The oil lightly fries the pasta, making it crispy and delicious. Really there is no better way to reheat pasta leftovers, especially when not in a very rich and moist sauce from the beginning.

You may also like

If you liked this recipe, you may take a look at these other mushroom-oriented recipes:

• Creamy mustard pasta with chanterelles
• Polenta concia with chanterelle sauce
• Chanterelle mushroom risotto
• Garlic mushroom pizza bianca
• Homemade fresh pasta from scratch
• Italian lentil stew with mushrooms

If you are planning to make tagliatelle with chanterelles another time, pin the recipe to Pinterest! And if you enjoyed this recipe please leave a comment below, I always appreciate to read your feedback.

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Chanterelle Tagliatelle

Fresh tagliatelle with chanterelles mushrooms and pecorino romano cheese. A delicious fall pasta recipe.

Course Main Course

Cuisine Italian

Keyword chanterelle tagliatelle, sautéed mushroom tagliatelle, tagliatelle with chanterelles

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 2 people

Calories 692kcal

Author Eva | Electric Blue Food

Ingredients

• 250 g fresh egg tagliatelle
• 150 g chanterelles cleaned from any dirt
• 45 g butter
• 100 ml white wine
• 2 garlic cloves
• 50 g pecorino grated
• freshly-cracked black pepper

Metric - US Customary

Instructions

• As a preliminary step you need to clean the chanterelles. Depending on where they were harvested they may be quite dirty, however if store-bought most of the dirt will already have been discarded. Cleaning time has not been taken into consideration in the total recipe time, so budget in that extra time if your mushrooms come straight from the forest.
• Set a skillet on medium heat and melt 2/3 of the butter. Peel and slice the garlic and add to the butter. Allow to sizzle for a couple of minutes, then add the mushrooms.
• Turn the heat to medium-high and stir around the mushrooms constantly. They will release their water, keep sautéing until almost all of the water has been evaporated.
• In the meantime, set a pot of water to cook. When it boils, add salt and tagliatelle and cook following the suggested time on the package. Fresh pasta takes 2-4 minutes. When done, drain immediately in order not to overcook your tagliatelle.
• When almost all of the water from the mushrooms has been evaporated, pour in the white wine and deglaze the pan. Stir in the rest of the butter and lower the heat to minimum when melted.
• Remove garlic slices (unless you wish to keep them, but I usually discard the garlic). Add drained cooked pasta to the skillet and toss until all the tagliatelle have nicely been coated in the butter sauce.
• Remove from the heat and add grated pecorino and freshly cracked black pepper to taste. Stir to distribute and serve.

Notes

• You can invite your guests to top their portion of pasta with more grated pecorino if they wish.
• This recipe does not reheat well in the microwave. If you have leftovers, heat a couple tablespoons oil in a non-stick pan and sauté the leftover pasta in it, allowing it to lightly sizzle some minutes before you toss. This way the pasta will lightly fry getting a nicely crisp texture.

Please notice that the nutritional information provided in this recipe is made by an online calculator and meant to be used as a guideline only.

Nutrition Facts

Chanterelle Tagliatelle

Amount Per Serving

Calories 692 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 16g100%

Trans Fat 1g

Cholesterol 166mg55%

Sodium 503mg22%

Potassium 678mg19%

Carbohydrates 77g26%

Fiber 3g13%

Sugar 2g2%

Protein 24g48%

Vitamin A 725IU15%

Vitamin C 1mg1%

Calcium 311mg31%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.