After preparing egg Tagliatelle, you have to decide which seasoning to eat.
Today, I suggest a nice sauce in white with Dried Porcini Mushrooms.
First, you need to revive the mushrooms.
Consequently, fill a bowl with water at room temperature and soak the dried porcini mushrooms soaking for about an hour.
After soaking, the mushrooms will have come back to life and dry them with kitchen paper and keep the mushroom water aside.
Now it’s time to put the oil in a non-stick pan and brown the crushed two garlic cloves.
When they are well browned, remember to remove them and add the porcini mushrooms.
Salt lightly and sauté for a minute in a pan over moderate heat.
Take an excellent white wine, wet the mushrooms, and evaporate for about five minutes over a slightly sustained heat.
Then lower the heat, add a half glass of the water left from the mushrooms and continue cooking for another quarter of an hour. Or, possibly add more water if the mushrooms should dry out too much.
Meanwhile, cook the tagliatelle in plenty of boiling salted water and, arrived a minute before cooking, drain the Pasta and pour the Tagliatelle into the pan with the prepared dressing.
Add a sprinkling of grated pecorino cheese, chopped parsley, add freshly ground pepper. If necessary, a little pasta cooking water and sauté for a few minutes over high heat to mix everything well.
Serve your tagliatelle immediately with dried porcini mushrooms adding to taste more chopped parsley.