A staple of Italian cuisine, porcini are a precious, flavoursome addition that add a nutty, umami punch to a range of classics, not least this comforting tagliatelle. And while garlic and cream bring indulgent taste and texture, wrapped in ribbons of gorgeous pasta, Birra Moretti can lift the dish’s heaviness and refresh the palate.

Serves 4

Prep time: 20 minutes

Cooking time: 30 minutes

Calories per serving: 486 kcal

Method

1. Rehydrate your dried mushrooms in 1 - 2 cups of boiling water. Reserve the leftover water - this is your deliciously umami mushroom stock. 
2. Heat three tablespoons of olive oil in a large pan. Add your onion, carrot and celery, and sauté until softened. Remove from the pan and set aside.
3. In the same pan, stir fry your mushrooms until golden brown in a glug of olive oil. Add your garlic and gently sauté, ensuring not to burn the delicate ingredient.
4. Add your sautéed onions, carrot and celery, tomato puree, stock and cream, before laying a couple of sprigs of rosemary in the mixture, allowing their flavour gently infuse the sauce. Season to taste with salt and pepper, and leave to simmer for a few minutes.
5. If needed, add a couple of tablespoons of corn flour to thicken the sauce, stirring cautiously to make sure it is fully combined with the mixture.
6. Boil your fresh tagliatelle in liberally salted water for no more than 3-4 minutes, until al dente. Drain and immediately add to the sauce. Should you need to loosen the mixture, simply add a splash of your pasta water, to achieve a glossy sauce that adheres perfectly to your fresh tagliatelle. 
7. Serve your dish immediately, with a generous sprinkling of black pepper. Buon appetito!