Tagliatelle Funghi e Asiago

Adapted by StarChefs.com
May 2022


Egg Tagliatelle:
500 grams 00 flour
5 large eggs
All-purpose flour for shaping
To Assemble and Serve:
20 grams small-diced guanciale or pancetta
70 grams pulled fresh mixed mushrooms, such as blue or Italian oysters, chanterelles, morels, pioppinos, or elms
Black pepper
10 grams thinly sliced shallots
120 grams heavy cream
1 gram lemon juice
15 grams butter
20 grams grated Asiago PDO
Torn parsley


For the Egg Tagliatelle

On a flat work surface, mound flour into a volcano shape with a well in the center. Crack eggs into the center of the volcano. Using a fork, beat the eggs to break up the yolks. Work the flour into the eggs a little at a time, remaining careful to keep the sides of your volcano from falling in. Continue to gently mix with a fork until the dough at the center barely moves. Begin to mix with your hands—it will seem a little dry at first. Fold the remaining edges of the volcano into the center of the dough and begin to knead. Gently work until a smooth dough has formed, approximately 10 minutes. Test dough by pressing your thumb into the surface. If it rapidly bounces back to its original shape then the dough is ready. Wrap dough in plastic wrap and rest at room temperature at least 30 minutes or refrigerate up to 2 days. When ready to use, unwrap dough, place on a lightly floured work surface, and flatten it slightly with your hand. Using a rolling pin, start to stretch the dough into a long, thin, ovular strip. Fold in half widthwise and, using a sharp knife, trim the edges (as little as possible) so that the piece of folded dough more closely resembles a rectangle or square. Continue rolling the dough, stretching it into a long rectangular shape that is slightly see-through. Trim the edges so that you have a large rectangular piece with clean, straight edges. Fold the rectangle in thirds and cut across the dough width-wise in even, 1-centimeter intervals. Unfold the dough and set aside.

To Assemble and Serve

In a medium pot, bring salted water to a boil. Meanwhile, in a sauté pan over medium heat, render guanciale until crispy. Transfer guanciale to a paper towel, reserving fat in the pan. Add mushrooms, salt, and pepper to the fat and sauté on medium-high heat until golden brown. Reduce heat to medium-low, add shallots, then sautée for a few seconds. Add cream, rendered guanciale, lemon juice, and butter and reduce slightly. In the salted boiling water, drop 100 grams Egg Tagliatelle. Cook until al dente, 2 to 3 minutes. Transfer cooked Egg Tagliatelle and ¼ cup pasta water to the sauce and toss to coat. Reduce and adjust seasoning, adding more liquid if necessary. Transfer Egg Tagliatelle to a serving plate. Top with Asiago and garnish with parsley.