Tagliatelle Pasta Recipe with Italian Porcini Mushrooms

Tagliatelle Pasta Recipe with Italian Porcini Mushrooms

Tagliatelle Pasta with Porcini Mushrooms

Porcini mushrooms are a true Italian delicacy. Their nutty, meaty and earthy taste makes them the perfect addition to sauces and broths and are often used in gourmet Italian recipes. Dried Porcini Mushrooms are the perfect way to keep and store these nutritious and delicious treats. Giannetti Artisans Italian Porcini Mushrooms are harvested and dried using traditional methods to retain their flavor and texture, while retaining their valuable nutrients.

Serves 4-5


  • 50g Giannetti Artisans Italian Porcini Mushrooms
  • 1 cup of water that Porcini has soaked in (it will be brown)
  • 400g Tagliatelle Pasta (look for high-quality, artisan pasta)
  • 1 clove garlic
  • 1/2 cup parsley
  • 1/4 cup olive oil
  • 1 tbsp milk


Steep the dried Porcini in just enough warm water to cover for 20 to 30 minutes or until they’ve softened and expanded. Drain them and reserve the liquid to make the sauce.

Cut the porcini into bite-sized pieces.

Boil a large pot of salted water to cook your pasta in. It will take about 10 min to make the sauce, so time your pasta cooking accordingly.

In a sauce pan on the stove, add 1/4 cup olive oil and heat, being careful not to burn. Add your garlic and parsley to the heated olive oil and allow the garlic to turn golden. This creates a pesto sauce. Add the cut up porcini and enough of the reserved brown water to keep the porcini moist and give the sauce some juice. Add the milk to the sauce and cook for 5 min. Once the pasta has finished cooking, drain it and add it to the sauce pan. Mix it together and serve. Garnish with fresh parsley.

Nutritional Value of Porcini Mushrooms

(Per 100g serving)

  • 33g of protein
  • 74-149% of daily recommended Vitamin A
  • 185%  of daily recommended Vitamin C
  • 17%  of daily recommended Calcium
  • 167% of daily recommended iron

Store unused Porcini in an airtight container, in a dark, cool (not cold) place.

Enjoy your Giannetti Artisans Italian Porcini Mushrooms from the beautiful Garfagnana area in Lucca!


  1. I never knew that you should soak the mushrooms overnight. I have never really cooked with porcini before, so that’s good info.

  2. Bob Giannetti says:

    My father was born in Bagni di Lucca province of Lucca came to USA at Sixteen and later founded His own Architectural sculpture studio
    in Washington DC. As far as I know We do not have any Sicilian relatives, But Bagni di Lucca is on the other side of the mountain from the
    Garfagnana and Giannetti is a common Tuscan name so I was wondering if we could be related. You may also be interested in looking at
    Giannetti Architects .com my son in Los Angeles CA.

    • Sally Giannetti says:

      Hi Bob,

      Thanks for the note. Both my father and grandfather were born in a town called Gramolazzo. That is about 45 minutes from Bagni di Lucca which is located in the lower part of the Garfagnana territory. I don’t think we are related, but anything is possible! Maybe some distant ancestor!

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