Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Tagliatelle paglia e fieno cardoncelli e panna

Tagliatelle Paglia e Fieno with Cardoncelli Mushrooms and Cream

Name: Tagliatelle Paglia e Fieno with Cardoncelli Mushrooms and Cream
Total time: 1800 s
Yield: Serves 3 servings
Ingredients: 8.8 oz tagliatelle (250 grams); Heavy cream or cooking cream; 10.5 oz cardoncelli mushrooms (300 grams); Fresh parsley; 1 garlic clove; as needed Olive oil,

Gabriella Risola @cook_23609043

You can substitute tagliatelle with pappardelle if you prefer.

Gabriella Risola @cook_23609043

You can substitute tagliatelle with pappardelle if you prefer.

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Ingredients

About 30 minutes

Serves 3 servings

8.8 oztagliatelle (250 grams)
Heavy cream or cooking cream
10.5 ozcardoncelli mushrooms (300 grams)
Fresh parsley
1garlic clove
as neededOlive oil,

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Steps

About 30 minutes

1

Add a drizzle of olive oil and the garlic clove to a skillet.
2

Sauté, then remove the garlic. Add the cardoncelli mushrooms and cook them.
3

Meanwhile, bring a pot of water to a boil for the tagliatelle. Salt the water and cook the pasta.
4

Once the pasta is cooked al dente, add it to the mushrooms.
5

Next, add the cream and toss everything together until well combined.
6

Serve with a sprinkle of chopped parsley. Add grated cheese if desired. Serve hot.