20 Minute Mushroom Tagliatelle

Name: 20 Minute Mushroom Tagliatelle
Total time: 20 min
Yield: 2
Cuisine: Quick Meals
Ingredients: 220 g Tagliatelle (fresh or good quality dried tagliatelle); 250 g Fresh mushrooms (porcini if available, or a mix of cremini and button mushrooms); 30 g Extra Virgin Olive Oil; 2 cloves Garlic; 4 g fresh parsley, finely chopped; 45 g Freshly grated Parmigiano Reggiano (plus extra for serving); Salt and freshly ground black pepper (to taste)

Main Dish · Quick Meals · Vegetarian · Nut-Free · Time: 20 mins · Servings: 2 · Difficulty: Easy

Silky tagliatelle tossed with golden mushrooms and Parmigiano Reggiano, this simple Italian pasta comes together in about 20 minutes.

I first fell in love with this kind of mushroom tagliatelle in Rome when I visited for my 30th birthday. I was travelling around Italy for 32 days, and one of my most memorable meals was at Osteria Fortunata, before it became the social media sensation it is today. What drew me in was the heart of the restaurant, nonnas making fresh pasta by hand right in front of the diners. I loved it so much that I went back three days in a row to try different types of fresh pasta.

On my final visit, the waiter suggested their seasonal mushroom tagliatelle made with wild mushrooms. When I asked what was in it, he simply told me it was fresh pasta, wild mushrooms, and Parmigiano Reggiano. I was intrigued by how simple it sounded, so I gave it a try. And oh boy, I was not disappointed. The pasta was silky, the mushrooms earthy and flavourful, and the Parmigiano Reggiano brought everything together beautifully. No cream, no complicated sauce, just really good ingredients.

This recipe is my simple take on that memorable pasta. Golden mushrooms are cooked with butter, extra virgin olive oil, and a little garlic, then tossed with fresh tagliatelle and plenty of freshly grated Parmigiano Reggiano. A splash of starchy pasta water creates a naturally silky sauce that lightly coats every strand.

Living in Singapore, I don't have access to the same variety of fresh mushrooms you can find in Italy, so I usually work with whatever looks best at the market. If you can get your hands on fresh porcini or other wild mushrooms when they're in season, definitely use them. Otherwise, a combination of cremini and button mushrooms works beautifully. The most important thing is simply to use good-quality mushrooms and let them shine.

The Ingredients that make this Pasta

Because this pasta has such a simple sauce, each ingredient has a chance to shine. If you can get your hands on fresh tagliatelle, definitely use it. Fresh pasta gives the dish a wonderfully silky, tender texture. Here in Singapore, I can only get my hands on good-quality dried tagliatelle, and it works beautifully too, so don't worry if fresh pasta isn't available to you.

For the mushrooms, use whatever is freshest and most seasonal where you live. Fresh porcini are wonderful when available, while cremini and button mushrooms make an excellent everyday combination.

Parmigiano Reggiano brings the sauce together, adding a deep savoury flavour and helping create that silky finish when combined with the starchy pasta water. I recommend freshly grating it just before cooking so it melts smoothly into the pasta.

Butter and extra virgin olive oil provide the richness, while a single lightly crushed garlic clove is gently infused into them before being removed. This gives the pasta a subtle hint of garlic without overpowering the earthy flavour of the mushrooms. Finally, a little fresh parsley adds brightness and freshness to the finished dish.

And don't forget the pasta water. The starch in the cooking water helps bind the Parmigiano Reggiano, butter, and olive oil into a light, silky sauce that coats every strand of tagliatelle.

What is Tagliatelle?

Tagliatelle is a traditional Italian pasta made from long, flat ribbons, traditionally using egg and flour. The name comes from the Italian word “tagliare,” meaning “to cut,” referring to the way the pasta dough is rolled out into thin sheets and then cut into long ribbons by hand.

Tagliatelle is traditionally associated with Emilia-Romagna in northern Italy, particularly Bologna, where it is an important part of the region's pasta-making tradition. Its wide, silky ribbons are ideal for sauces because they give the sauce plenty of surface area to cling to.

While tagliatelle is similar to fettuccine, the two are not exactly the same. Tagliatelle is traditionally a little narrower and is often made with egg, although the exact width and preparation can vary.

For this mushroom pasta, the ribbons are perfect for catching the golden mushrooms and silky Parmigiano Reggiano sauce.

Fresh tagliatelle is wonderful if you can find it, but good-quality dried tagliatelle works beautifully too.

Why you'll Love this Mushroom Tagliatelle

Ready in about 20 minutes: This is the kind of pasta I love making when I want something comforting without spending hours in the kitchen. The mushrooms and pasta cook at the same time, so everything comes together quickly and you can have a delicious homemade dinner on the table in about 20 minutes.
No cream needed: You really don't need cream to make a rich and silky mushroom pasta. Freshly grated Parmigiano Reggiano, butter, and a little starchy pasta water come together to create a smooth sauce that lightly coats every strand of tagliatelle without feeling heavy.
Simple Italian cooking: This recipe uses just a handful of ingredients, but each one has a purpose. The mushrooms provide an earthy, savoury flavour, while the butter, extra virgin olive oil, and Parmigiano Reggiano add richness without overpowering the pasta.
Easy to adapt: You don't need a specific variety of mushroom to make this pasta. Use whatever fresh, seasonal mushrooms are available where you live. Fresh porcini are wonderful when in season, but cremini, button mushrooms, or a combination of different varieties will all work beautifully.

Tips for the best Mushroom Tagliatelle

Let the mushrooms brown: Don't rush the mushrooms. Give them enough time to release their moisture and cook it off before seasoning. This allows them to become beautifully golden and gives them a deeper, more savoury flavour.
Pat the mushrooms dry: If you wash your mushrooms, especially when pregnant, pat them thoroughly dry with a clean kitchen towel or paper towel before cooking. The drier they are, the easier it is for them to brown.
Grate the Parmigiano finely: Finely grated Parmigiano Reggiano melts more easily into the pasta and combines with the starchy cooking water to create a smooth, silky sauce.
Don't skip the pasta water: The reserved pasta water is what brings everything together. Add it gradually while tossing the pasta so the cheese, butter, and olive oil form a light sauce that coats the tagliatelle.
Serve immediately: This pasta is best enjoyed straight from the pan while the sauce is silky and the tagliatelle is still perfectly al dente.

Can I use different Mushrooms?

Absolutely. Fresh porcini are wonderful when they're in season, but you don't need them to make a delicious mushroom tagliatelle. Use whatever fresh, seasonal mushrooms are available where you live. A combination of cremini and button mushrooms works beautifully, but you can also use a mixture of different varieties for more texture and flavour.

The most important thing is to choose mushrooms that look fresh and cook them until their moisture has evaporated and they are nicely golden

Can I Make this without Parmigiano Reggiano?

Parmigiano Reggiano is an important part of this recipe because it adds flavour and helps create the silky sauce when combined with the starchy pasta water. For the closest result, I recommend using freshly grated Parmigiano Reggiano.

If you don't have it, Grana Padano is a good alternative and will work in the same way. I wouldn't recommend using pre-grated cheese, as it doesn't melt as smoothly into the sauce.

Looking for Another Quick Weeknight Meal?

If you're looking for another easy Quick Meal with a completely different flavour profile, try my 30 Minute Chicken Chow Mein. It's my homemade take on the stir-fried noodles I grew up eating, combined with flavours I discovered while travelling through Hong Kong and Macau.

Made with tender chicken breast, fresh whole wheat noodles, carrots, French beans, bok choy, and a savoury soy-based sauce, it comes together in about 30 minutes. Everything is cooked in one wok or large frying pan, making it a great option when you're craving something faster than takeout but still want a proper homemade meal.

Try my 30 Minute Chicken Chow Mein

Ingredients

220 g Tagliatelle (fresh or good quality dried tagliatelle)
250 g Fresh mushrooms (porcini if available, or a mix of cremini and button mushrooms)
30 g Extra Virgin Olive Oil
2 cloves Garlic
4 g fresh parsley, finely chopped
45 g Freshly grated Parmigiano Reggiano (plus extra for serving)
Salt and freshly ground black pepper (to taste)

Directions

Prepare the ingredients Finely grate the Parmigiano Reggiano and finely chop the parsley. Set both aside.
Clean and slice the mushrooms Gently wipe the mushrooms with a slightly damp paper towel or clean kitchen towel, then slice them evenly. Traditionally, mushrooms are not washed or soaked in water as they can absorb moisture, making it more difficult to achieve a beautiful golden colour. However, if you are pregnant, wash the mushrooms thoroughly under running water to remove any dirt. Pat them completely dry before cooking. They may take a little longer to brown, but they will still be just as delicious.
Sauté the mushrooms Heat the olive oil and butter in a large skillet over medium heat. Add the crushed garlic and gently infuse the oil and butter for about 1 minute. Remove and discard the garlic. Increase the heat to medium-high and add the mushrooms. Cook for 12 minutes, stirring occasionally, until they have released their moisture and are beautifully golden. Once the liquid has evaporated, season with salt and freshly ground black pepper.
Cook the Pasta Meanwhile, bring a large pot of generously salted water to a boil. Cook the tagliatelle until al dente according to the package instructions. Before draining, reserve 120 ml (½ cup) of the pasta cooking water
Combine the Pasta and Sauce Add the cooked tagliatelle to the skillet with the mushrooms, then add the grated Parmigiano Reggiano. Toss everything together, gradually adding a little of the reserved pasta water until the cheese melts and forms a silky sauce that lightly coats the pasta. Add the pasta water gradually — you may not need all of it.
Serve Divide the pasta between serving bowls and finish with the chopped parsley, extra freshly grated Parmigiano Reggiano, and a few turns of freshly ground black pepper. Serve immediately.