Mushroom Tagliatelle - Pasta of the Month

With each attempt, I find that my pasta making skills are getting better and better.  Like anything else,  it's a learning process and practice makes perfect!  Nothing better than perfect tasting fresh pasta, silky soft ribbons of goodness!

This tagliatelle was an "after thought", that is, some left over dough from lasagna making.  I wanted to try out the tagliatelle/fettuccine setting, and this was the result.

big ball of pasta

lasagna noodles

nest of tagliatelle

 I used "baby Bella" mushrooms along with a bit of pancetta for a meaty flavor and chopped hazelnuts to add crunch.  Even if you're not going to use fresh pasta this dish should be wonderful!

Mushroom Tagliatelle

Serves 4

2 Tbsp olive oil

1/2 cup chopped pancetta, measured before cooking

1 shallot, thinly sliced

3 cloves of garlic, thinly sliced

5 Bella mushrooms (about 2 inches in diameter), thinly sliced

1 Tbsp butter

1-2 ladles of pasta water

1/4 tsp freshly ground nutmeg

1/4 cup chopped hazelnuts

Parmesan cheese for garnish (optional)

tagliatelle noodles for 4 people.  You can buy the "nests".  Use about 4-6 units.


In a large  (12 ") frying pan add 1 Tbsp of the oil and saute the pancetta.  Remove and put onto a paper towel to dry
.    
Add the other 1 Tbsp of oil, shallot, garlic and mushrooms and cook until mushrooms are slightly limp.

Meanwhile, start the water for pasta bringing it to a boil, then salt it.   If you're using fresh pasta it only takes a few minutes to cook, whereas dried will usually takes about 9-11 minutes.  Remember to reserve about 2 ladles of pasta water before draining.

Add the pasta to the pan with mushrooms, mixing well.  Add the butter and pasta water to make a "sauce", then add the hazelnuts and nutmeg, blend and plate.  Garnish with Parmesan if you wish.  Mangia!