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Chanterelle tagliatelle served on a black plate.

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


  • 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


  • 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.


  • 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.


Calories: 692kcal | Carbohydrates: 77g | Protein: 24g | Fat: 28g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 503mg | Potassium: 678mg | Fiber: 3g | Sugar: 2g | Vitamin A: 725IU | Vitamin C: 1mg | Calcium: 311mg | Iron: 7mg