Taglaitelle with white ragù and mushrooms

chef

Leonardo Pellacani

Serve 6

Cook the tagliatelle in boiling salted water. In a pan, add the Soffritto and brown it for few minutes. Add Èragubianco, season it with a little rosemary. Then add the drained poker mushroom, and cook for a little longer, add in some parsley. Drain the tagliatelle and toss in the sauce with some Parmigiano Reggiano. Garnish with a sprig of rosemary and serve.