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Description
This is a dish that originates from Florence: tagliatelle ai funghi e tartufo, which translates to tagliatelle with mushrooms and truffle.
Ingredients
US|METRIC
3 SERVINGS
- 8 oz. long pasta (such as Tagliatelle pasta or Pappardelle)
- 2 Tbsp. olive oil
- 8 oz. porcini mushrooms (fresh, if available,, or another flavorful mushroom such as Trumpet or Shiitake, chopped into 1-inch pieces)
- 1 tsp. kosher salt
- 3 sprigs fresh thyme
- 2 cloves garlic (chopped)
- 1/2 cup white wine
- 3/4 cup grated Parmigiano Reggiano cheese (plus more for serving, if desired)
- 2 Tbsp. fresh flat leaf parsley (chopped)
- 8 slices truffle (such as Tartuflange)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium810mg34% |
| Potassium370mg11% |
| Protein7g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A6% |
| Vitamin C10% |
| Calcium2% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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