Tagliatelle ai Funghi

Tagliatelle ai Funghi

Who can resist a creamy cream sauce with aromatic mushrooms? I certainly can’t! Especially now that the weather is getting a little friendlier again and the temperatures are rising, I’m really in the mood for dishes with fresh vegetables. Mushrooms are great because they bring a very intense meaty flavor, but are still healthier than meat. Combined with a cream sauce that doesn’t weigh you down because of the lemon, this pasta is a real hit!

In my opinion, tagliatelle is a perfect match for the sauce. So put on a big pot of salted water and cook the pasta until done. In the meantime, just clean and chop the mushrooms. I add some prosciutto as the flavors complement each other wonderfully, but have also cooked the dish completely vegetarian.

When cleaning mushrooms, please use only a piece of kitchen roll or similar. In no case wash the mushrooms, because they are like little sponges and absorb a lot of water. They will then release this back into the pan and you will be denied beautifully browned mushrooms.

After you have fried the prosciutto and mushrooms, you can optionally deglaze the whole thing with a little white wine. You can also add the cream directly into the pot. A few minutes and spices later and you have a wonderfully creamy sauce.

A little trick to make the sauce and pasta mix better. Add the strained pasta directly to the sauce and mix the two in the pot. Then let the dish rest for about 5 minutes with the heat off and the lid closed. This will give your sauce a silky creamy consistency and it will literally “stick” to the pasta.

Course: Main Course
Cuisine: Italian
Keyword: Mushrooms, Pasta


  • 250 g tagliatelle
  • 100 g prosciutto
  • 400 g mixed mushrooms
  • 1 tablespoon butter
  • some white wine
  • 200 ml cream
  • 2 tsp vegetable broth powder
  • some lemon juice
  • parsley
  • salt pepper


  • Cook tagliatelle according to package directions in plenty of boiling salted water until al dente. Clean mushrooms and cut into bite-sized slices. Slice prosciutto.
  • In a large saucepan, melt butter. Sauté ham, then add mushrooms and continue to sauté. Deglaze with white wine and stir in cream.
  • Dissolve broth in cream and bring to a boil. Continue to boil down uncovered for about 5 minutes. Season with lemon juice, parsley, salt and pepper.
  • Add strained pasta to the pot and remove from heat. Leave the dish to rest for about 5 minutes with the lid on.