Maltagliati: Porcini

Maltagliati al Funghi Porcini

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About

A simple sauce with the king of wild mushrooms — earthy and heavenly all at once. This sauce is quick to make and can be done as the pasta cooks.


  • 260 g fresh maltagliati, or 200 g dried ones
  • 250 g fres


Clean the porcini (wipe the caps with a damp cloth, and carefully pare the skin from the stalks) and slice 1cm thick. Heat the butter in a wide pan over a high heat and fry the mushrooms for two minutes on each side until lightly browned. Add the garlic as you turn the slices, so it has a chance to cook. Add a ladleful (60ml) of the pasta’s water to emulsify the butter, shaking the pan u