Creamy mushroom pasta sauce
Tagliatelle panna e porcini
Creamy mushroom pasta sauce is a classic. So much so that several Italian regions claim it as their signature dish. I have seen it listed as a specialty from Veneto, Emilia-Romagna and Tuscany and the cream confirms that it originates in the dairy part of Italy. There are also small variations. Some like to add pancetta or ham to their mushroom pasta sauce. Others go for all kinds of edible mushrooms and not just porcini. And then there are those who prefer it ‘paglia e fieno’ – straw and hay – with a mixture of green and yellow tagliatelle.
It is basically the same dish and the mushroom pasta sauce always turns out rich and good in the end.