Tagliatelle with Mushroom Sauce

5 from 2 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 217 kcal


  • 400 g Tagliatelle
  • Salt
  • 200 g Fresh chanterelles
  • 250 g Mushrooms brown
  • 1 medium sized Clove of garlic
  • 1 tsp Clarified butter
  • 80 g Serrano ham slices
  • 250 g Whipped cream
  • 6 Stems Fresh thyme
  • 4 tbsp Parmesan shaved
  • Salt and pepper


  • Cook the pasta in plenty of salted water according to the instructions on the package for about 8-10 minutes. In the meantime, clean the chanterelles with a brush and cut in half depending on their size. Clean and slice the mushrooms, peel off the garlic clove, halve and slice, pluck the thyme leaves from the stems.
  • Cut the serrano ham slices into small pieces, heat a pan and fry the ham pieces until crispy, add the chanterelles and fry them for about 3 minutes, season with salt and pepper, add the cream and simmer for about 5 minutes.
  • Heat the butter lard in a pan. Lightly fry the mushrooms and garlic in it. Add the chanterelle mixture, season with salt, pepper and a little thyme (half of the leaves). Drain the pasta and serve with the mushroom sauce on plates Serve sprinkled with thyme leaves.


Serving: 100gCalories: 217kcalCarbohydrates: 23.1gProtein: 9.2gFat: 9.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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