Prepare a soffritto with olive oil and very finely chopped onion. When onion are just tender, add the sliced mushrooms, sauté for 2 min., add the broth, reduce by one third, add salt and pepper to taste. Remove from fire. Cook the tagliatelle in plenty of boiling salted water. When al dente toss in a large skillet with the mushroom sauce and the butter. Add a few tbs. of cooking water if too dry. Dish into a serving bowl and serve with Parmigiano on the side.
Serves 6 |
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