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Lisa’s Tagliatelle con Funghi Porcini

When Lisa’s children were little, her sons loved tagliatelle with funghi porcini! One of Lisa’s proudest moments was seeing her son, Bobby, say his first Italian word, “Ancora!” after having a plate of this pasta. Lisa’s other son, Guido, ate so many tagliatelle ai funghi porcini that everyone in the family used to joke that he would become a mushroom! With these family memories, and the aroma of Tuscany, this dish always brings Lisa back to Italy. Use Lisa’s secret ingredient Star’s funghi porcini dadi, available on Amazon here, to make this dish even more authentic! Watch Lisa make the full recipe on her YouTube channel here.

Lisa’s Tagliatelle con Funghi Porcini Ingredients:

Tagliatelle with Funghi Porcini

8 oz dried porcini mushrooms

3 cloves garlic, minced

4 tablespoons unsalted butter

2 tablespoons chopped fresh Italian parsley

Sea Salt and freshly ground black pepper, to taste

1 pound tagliatelle

1 cup heavy cream

dado (bouillon cube) of porcini mushroom

Grated parmigiano reggiano to taste

Lisa’s Tagliatelle con Funghi Porcini Directions:

In a small pan, combine the porcini mushrooms and a cup of water. Bring to a simmer, remove and let stand for 15 minutes. Drain the mushrooms through a fine mesh cheese cloth or a colander with small holes. Pat dry with paper towels and place on a cutting board to chop. Reserve the porcini liquid. Chop the porcini mushrooms fine.

Tagliatelle con Funghi Porcini

In a large skillet, heat the butter and garlic. Stir for 1 minute. Add the porcini mushrooms, the cream, and a few tablespoons of the porcini liquid. Cook the tagliatelle according to the package directions, approximately 4 minutes. With tongs, lift the tagliatelle from the pasta water and place them directly into the large frying pan with the porcini mixture. Mix well. If more liquid is needed, add a few tablespoons of the porcino juice. Enjoy!

Tagliatelle con Funghi Porcini


  • Lisa Caponigri

    Lisa Caponigri is the author of This is Sunday Dinner and Whatever Happened to Sunday Dinner?, published by Sterling Epicure. Both of Lisa's cookbooks brim with her memories of living in Italy, both as a child and as an adult raising her own family, anecdotes about her family, regional and seasonal Italian specialties, and all the advice needed to get a spectacular Sunday Dinner on the table, every Sunday of the year. She has developed a line of prepared foods and sauces called Lisa’s Italian Kitchen. Lisa debuted on HSN and has appeared on QVC. She has also appeared on a variety of television programs, including Seattle's New Day Northwest, Good Morning Toronto, Chicago's WGNLunchbreak, and New England Cooks, to name a few. Lisa is frequently consulted as an expert in Italian lifestyle and food. Lisa Caponigri lives in South Bend, IN and travels frequently to Italy to research the latest in "la dolce vita". Visit to learn more about Lisa!

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