Tagliatelle with girolles, white wine and balsamico

There are quite a few speedy pasta recipes in the archive, and that is exactly what I like with pasta – the speedy element. As long as you use good wuality pasta and don’t cook it to mush, you don’t need many ingredients to throw together a quick and delicious meal.

I had some girolles left in my freezer that I added white wine, balsamic vinegar, creme fraiche, parmesan and garlic too. Most important while making a pasta sauce is to use strong flavours. As it gets mixed in with the pasta it will have just enough flavour, but if you start off bland it will only get blander when you add the pasta. I prefer a smallish amount of sauce to pasta, it should only coat and dress the pasta, not let it swim in it.

Tagliatelle with girolles, white wine and balsamico, 1-2 portioner

200-250 g tagliatelle

1 large handful girolles

butter for frying

1 garlic clove, pressed

2 tbsp white wine

100 ml creme fraiche

2 tbsp balsamico

parmesan shavings

chopped parsley or persillade

Cook the pasta according to the packet. Melt the butter in a frying pan or sauteuse. Fry the mushrooms on medium-high heat. Lower the heat a bit and add the pressed garlic. After a minute or so, add the wine and let most of it evaporate befpre adding the creme fraiche. Add the balsamic, let the mixture thicken and season to taste.

Drain the pasta but put some of the cooking water to the side. Add the drained pasta to the pan and toss with the sauce. Add some pasta water if you want the mixture to be thinner. Plate and add parmesan and either chopped parsley or some persillade.


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