Traditional recipes

Tagliolini pasta with creamy mushroom and prosciutto sauce recipe

Tagliolini pasta with creamy mushroom and prosciutto sauce recipe

  • Recipes
  • Ingredients
  • Pasta
  • Italian pasta

This is an extremely elegant Italian pasta dish to serve on a special occasion. Your guests will love it! Tagliolini pasta (thin tagliatelle) is tossed with a creamy porcini mushroom and prosciutto sauce, then topped with crunchy roasted hazelnuts, toasted breadcrumbs, Parmesan and chives.

3 people made this

IngredientsServes: 4

  • 4 tablespoons extra virgin olive oil, plus more as needed
  • 1 shallot, finely chopped
  • 50g prosciutto, cubed
  • 200g fresh porcini mushrooms (or 40g dried porcini), cleaned and sliced
  • 120ml white wine
  • 150ml single cream
  • 30g grated Parmesan cheese, plus more as needed+ as needed
  • 20g butter
  • 120g chopped toasted hazelnuts, plus 8 whole hazelnuts, chopped for garnish
  • 3 tablespoons breadcrumbs
  • 250g tagliolini or tagliatelle pasta
  • salt and pepper, as needed
  • garlic chives or chives, to serve

MethodPrep:30min ›Cook:20min ›Ready in:50min

  1. Heat 4 tablespoons of oil in a large saucepan over medium heat. Add chopped shallot and cook for a few minutes to soften. Add cubed prosciutto and porcini mushrooms; cook for 5 minutes. Add the wine and turn up the heat to let the alcohol evaporate.
  2. Reduce heat and simmer for 10 to 15 minutes. If the sauce gets too thick, add 1/2 glass of water.
  3. Pour in cream and add 30g grated Parmesan cheese. Continue to cook over low heat, stirring often, until cream has warmed up. Season to taste with salt and pepper. Set pan aside but keep it warm.
  4. In a different pan, melt 20g butter. Mix toasted chopped toasted hazelnuts with breadcrumbs and cook in the butter until golden. Set aside two tablespoons for garnishing.
  5. Cook the tagliolini in abundant salted water until 'al dente', about 1 minute less than is stated on the packet. Reserve about 1 ladle of cooking water before draining the pasta. Transfer to a bowl and add a drizzle of olive oil and half of the toasted bread and hazelnuts. Add some of the reserved cooking water if pasta is too dry.
  6. If serving pasta in single portions :

  7. Ladle some of the porcini sauce on the bottom of each plate. Lay the tagliolini on top, twisting them on a long fork. Sprinkle with toasted nuts and bread crumbs, some shaved Parmesan and garlic chives.
  8. If serving in a serving dish:

  9. Preheat the oven to 180°C / Gas 4.
  10. Grease a ring cake tin with butter and sprinkle with the 2 reserved tablespoons of toasted nuts and breadcrumbs. Add the pasta, carefully, without handling it too much. Let stand for 10 minutes, then bake in preheated oven for 10 minutes.
  11. Remove from oven and flip on a serving dish: You'll have a 'ring' of pasta. Pour the warm porcini cream sauce into the hole. Sprinkle with shaved Parmesan, and decorate with strings of garlic chives and the reserved hazelnuts roughly chopped. Serve.


To clean porcini do not wash with water! With a small knife cut off the bottom; then take off any remaining dirt with a vegetable brush or a dump cloth. If using dried porcini, soak in warm water for 10 minutes, then squeeze off water and pass through a sieve. Use some of the water for your porcini sauce.

See it on my blog

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7 Italian Tagliolini Recipes You Will Love!

Tagliolini is probably my favourite fresh egg pasta ribbon. Although I love wider ribbons like pappardelle, these often delicate egg-rich pasta strands are so delicious and flavourful. In fact, you can even eat them on their own just with some melted butter and grated cheese! However, if you’d like to have a taste of how this pasta is eaten here in Italy, check out these 7 Italian tagliolini recipes here on The Pasta Project.

Tagliolini v tagliatelle!

Most pasta lovers know tagliatelle but have you heard of tagliolini? As the name suggests there are some similarities between these two types of pasta. Both are egg pasta ribbons traditionally cooked from fresh. However, you can buy these pastas dried too, usually in nests. The main difference is in the cut or ‘taglia’. Tagliolini ribbons are narrower than their better known cousin! And often eaten with lighter more delicate sauces. If you’d like to read more about this pasta click this link to my tagliolini post.

fresh green and white tagliolini

7 delicious ways the Italians eat tagliolini.

Here are 7 scrumptious Italian tagliolini recipes for you to try. They include both vegetarian and meat pasta dishes. So, there’s something for everyone, including something to wow your guests, something for vegetarians and something the kids will love!

Tagliolini al prosciutto di San Daniele.

This is a creamy, rich and decadent tagliolini recipe from Friuli Venezia Giulia in North East Italy. It is made with one of Italy’s best melt-in your-mouth prosciutto crudo, San Daniele, plus fresh cream and poppy seeds. This is a recipe to wow guests with! Click here for this delicious recipe.

Summer tagliolini with marinated vegetables.

This light summer tagliolini pasta recipe from a restaurant in Bologna is so fresh, healthy and seriously tasty! Plus, the sauce is a no-cook sauce, meaning all you have to cook is the pasta. Perfect for hot summer days when meals need to be lighter and you don’t want to spend much time in the kitchen! Can easily be vegan. Click here for this Italian recipe

Neapolitan tagliolini pasta pie (crostata).

Baked pasta comes in many forms here in Italy, especially in the Southern regions. This fabulous looking tagliolini pasta pie from Naples is pretty easy to make. It’s super tasty and looks fantastic! Another recipe to impress your guests with! Click here if you want to try this recipe .

Tagliolini pasta arancini.

Arancini fans will love this pasta version also from Naples. Mostly eaten as street food, these tagliolini pasta arancini date back to the 1800s! They are made with filled tagliolini pasta nests that are then breaded and fried. These balls of pastaliciousness will win you over on the first bite! Kids love them too! Click here to check out this super recipe!

Tagliolini au gratin with ham!

This is another recipe kids love! Tagliolini au gratin is based on a dish from Cipriani’s Harry’s bar in Venice. All you need is pasta, eggs, ham, grated Parmesan and cream. It’s budget friendly and easy to make! One of my favourite Italian tagliolini recipes! Click here to make this family friendly recipe!

Tagliolini pasta alla Langarola with sausage, chicken liver and porcini ragu from Piedmont.

Tagliolini pasta alla Langarola is a rich and hearty pasta dish typical of the beautiful Langhe area in the Piemonte (Piedmont) region in North West Italy. This is perfect comfort food for cold days. A meat-lovers dream! Here’s this recipe !

Tagliolini with black truffles and taleggio.

Pasta doesn’t get much more luxurious than this tagliolini with black truffle recipe. With just one mouthful of this divine Northern Italian recipe, you will fully understand why truffles are the most prized of foraged foods and tagliolini pasta is traditionally eaten with them.

If you do try any of these 7 Italian tagliolini recipes, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Creamy Shrimp, Prosciutto and Mushroom Pasta

Spinach penne pasta (coupon), sour cream, nutritional yeast (bulk), oat bran (bulk), eggs, gluten-free bread, tortilla chips (staple!), coffee, canned corn, canned pumpkin, cilantro, parsley, grapes, wild caught shrimp (coupon), wild caught salmon, prosciutto, diced green chiles, pears, apples, lemon, lime, mushrooms, onions, chicken broth, water crackers, seltzer water, salsa verde, tortillas, fancy cheese and spring mix.

And here are a some of my planned meals for the week.

– Creamy Shrimp, Prosciutto and Mushroom Pasta
– Sweet Potato and Black Bean Enchiladas with Salsa Verde
– Curried Pumpkin Lentil Soup
– Salad with Spice-Rubbed Broiled Salmon

So far I’ve made the shrimp pasta dish, the salmon salad and I just took a batch of Butterscotch, Pretzel and Chocolate Chip Cookies out of the oven. I think the cold weather is making me nest. Ha.

The shrimp dish was inspired by a Whole Foods coupon for buy a pound of linguine and get a pound of shrimp for free. I ended up saving $13 on the shrimp. Pretty sweet deal. They were sold out of linguine so I picked up spinach penne instead and then the wheels started turning. My dad used to make this shrimp and green noodle dish growing up. It is so delicious but really rich and heavy on the butter and cream. I used that as my idea-base and then put my own spin on it with the addition of prosciutto, spinach, mushrooms and more.

The pasta turned out better than I could have hoped and I had so much fun in the kitchen creating it…and a Highland Clawhammer Oktoberfest helped get my creativity flowing.

Gone are the summer days of natural lighting and I’m not even about to hassle with a lightbox when I’m hungry so this is the best it’s going to get in the photography department. So now the recipe, pour vous!

Recipe Summary

  • 2 tablespoons olive oil
  • ¾ pound fresh white mushrooms, sliced
  • ¼ pound fresh shiitake mushrooms, stemmed and sliced
  • salt and ground black pepper to taste
  • 2 cloves garlic, minced
  • 2 fluid ounces sherry
  • 1 cup chicken stock
  • 1 cup heavy whipping cream
  • 8 ounces fettuccine pasta
  • 1 ½ teaspoons chopped fresh thyme
  • 1 ½ teaspoons chopped fresh chives
  • 1 ½ teaspoons chopped fresh tarragon
  • 9 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided

Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes.

Stir garlic into mushrooms and cook for 1 minute pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.

Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta transfer to a large serving bowl and keep warm.

Stir thyme, chives, and tarragon into mushroom sauce and turn off heat mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted.

Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.

  • 8 ounces whole-wheat pasta, such as fusilli or rotini
  • 3 cups shelled English peas, (4 1/2 pounds unshelled) or frozen peas
  • 1 teaspoon extra-virgin olive oil
  • 2 ounces sliced prosciutto, diced
  • 2 cloves garlic, minced
  • 2 cups quartered cremini, or sliced chanterelle mushrooms (about 6 ounces)
  • 1 tablespoon all-purpose flour
  • ¼ cup white wine
  • 1 cup reduced-sodium chicken broth
  • ¼ cup whipping cream
  • Lots of freshly ground pepper, to taste

Bring a large pot of water to a boil. Add pasta and peas cook until the pasta is tender and the peas are cooked through, 10 to 12 minutes.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.

Drain the peas and pasta return to the pan, add the mushroom sauce and toss to coat.


Step 1

Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.

Step 2

Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.

Step 3

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.

Step 4

Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.

Step 5

Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over season with pepper.

How would you rate Pasta with Mushrooms and Prosciutto?

I rarely post a review. But, this recipe was absolutely awesome!! My husband is not a fan of mushrooms, but he liked it as well. I added a little Mizithra cheese on top, and it was absolutely delicious!! I highly recommend this recipe!!

Love it! Easy to prepare and have a good taste, delicious

Fantastic--easy to throw together and tastes like so much more effort than was required.

Outstanding! I've made it twice bot were perfect.

Yum! Goes into the bucket with our Mushroom Risotto and other mushroom recipes, into the standard rotation.

One word: incredible. So easy to put together and absolutely delicious. Followed the recipe exactly in terms of the directions, but did substitute the pappardelle for a different air-dried pasta. Topped with off with a bit of shredded fontina and a light squeeze of lemon to cut through the fattiness of the cream and prosciutto.

Bland. Would have been better with: shallot (and garlic) cooked before adding mushrooms, lemon/something acidic, more prosciutto, cheese to finish. It was filling and easy to make.

For how easy this is, I can't believe how delicious it is. It's like restaurant-level good.

made this today! i love it so much! my mom likes it too. will definitely make again!! we didn't have pappardelle in the supermarket so i used fettuccine. also added around 1 tablespoon or more of cream, and 2 or more strips of prosciutto. perfect.

SO delicious, pretty simple and easy, and love an easy clean up! Make it, you will love it!

This dish received rave reviews from the whole family. Definitely will be making again and again. Not too many ingredients, but a really elevated dish. A must-try. Keep at it, Claire!

Holy moly this is tasty AF. I haven’t been in the mood to cook much lately but this recipe brought me back to life! I used amazing oyster mushrooms from the market and followed the recipe exactly as is, except I used linguini instead of fettuccini. The flavors are so perfect, salty, buttery, creamy. I highly recommend.

This effing shiz is so good. Claire Saffitz never disappoints. It is such a comfort pasta mmmmmm so rich and delicious. Maybe not the healthiest but. we’re not exactly here for health.

I made this for my college friends and we devoured it in less than 10 minutes! It's delicious and so easy. I used green onions instead of shallots.

Great recipe! Easy to make and delicious. I used Cremoni, oyster, and baby Bella mushrooms. My supermarket rarely has papardelle so I made my own by just rolling out the dough thin and cutting ribbons.

  1. Cook the pasta as directed on the package.
  2. While the pasta is cooking, add the minced garlic and butter to a large skillet over medium heat. Cook until the butter is melted and garlic is fragrant.
  3. Add the cream and bring to a boil, then add the grated Parmesan and simmer until the sauce begins to thicken.
  4. Pour the cream sauce over the cooked and drained pasta.
  5. Toss with chopped prosciutto.

Of course! Any long, thin pasta will work. Think: spaghetti, linguine, fettuccine, and so on.

Recipe Summary

  • 1 (9-ounce) package refrigerated angel hair pasta
  • Olive oil-flavored cooking spray
  • 1 (8-ounce) package mushrooms, quartered
  • ¼ cup julienne-cut ready-to-eat sun-dried tomatoes (such as California Sun Dry)
  • 1 ½ tablespoons minced garlic (about 5 cloves)
  • 2 ounces very thinly sliced prosciutto (about 4 slices), sliced crosswise into 1/2-inch strips
  • ½ cup dry white wine or fat-free, less-sodium chicken broth
  • ½ cup fat-free, less-sodium chicken broth
  • 1 cup frozen baby green peas, thawed
  • ½ teaspoon freshly ground black pepper
  • 1 (10-ounce) container refrigerated light Alfredo sauce (such as Buitoni)
  • ¼ cup shredded fresh Parmesan cheese

Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms, and sauté 5 minutes or until tender. Add sun-dried tomatoes, garlic, and prosciutto sauté 2 minutes. Add wine and broth bring to a boil. Boil 3 minutes or until liquid is reduced to 1/2 cup. Stir in peas, pepper, and Alfredo sauce.

Drain pasta, and return to pan. Add sauce, and toss gently to coat. Spoon pasta into individual bowls, and sprinkle with cheese. Serve immediately.

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This is my go-to recipe when we crave cream sauce pasta. so simple and delicious! My Coronavirus adaptation: I didn’t have prosciutto on hand, so subbed diced, roasted red pepper (Marzetti’s from a jar) in place of that, and Better Than Buillon Mushroom Base in place of the chicken stock. Ah-MAZ-ing!! Educated Guess Cabernet Sauvignon was a perfect accompaniment!

Tasty and a little spicy. The funny thing is that I cut this recipe out from the magazine years ago. and they left garlic entirely out of the recipe! Didn't realize until the other day when I made it again. I liked it without the garlic but will probably love it with it:) Since we don't particularly like peas I substituted sauteed, chopped spinach. Also a little bit of prosciutto goes a long way so don't salt until you taste.

My review is below. I meant to give it four forks.

Two things: this works to use up leftover ham, and to satisfy my craving for pasta with garlic cream sauce. With the help of your reviews, I humbly offer my take on this recipe. For 2 or 3 I eyeball and chop/set aside what looks like a proper mix of ham (1 cup), mushrooms (8 or 10), peas (half cup) and pasta (1.5 cup. I use small shells. They hold the peas and the thin sauce.) In a wide shallow sauce pan saute one or two pieces of small dice bacon or pancetta. Remove with a slotted spoon. Set aside. Saute mushrooms in drippings on med high heat, seasoning with salt and pepper, until golden brown. (Add a bit of olive oil if they start to stick.) Remove and set aside. Lower heat to med-low, add 1 tbsp. butter and 3 large cloves pressed garlic. Cook until soft. Glug in a cup or so of heavy cream, don't skimp, a healthy splash each of chicken stock and white wine,1 tsp red pepper, and a sprig of fresh rosemary. Increase heat to a medium steady simmer to reduce sauce. 20 minutes or so. Remove from heat, remove rosemary and whisk in 3/4 cup grated parmesan 'til smooth. Cover and keep warm. Meantime cook shells 'til al dente. Drain. Add mushrooms, bacon, ham, peas and just enough pasta to sauce to keep it saturated. Heat and toss 'till hot and peas are cooked. Serve passing extra grated parm.

Granted I used the recipe as a guide. I added 1/2 cup white wine to the sauce, and this made it take FOREVER to reduce. I pressed the garlic into the sauce, and I agree with others that it could've used more red pepper. I also added shallots to the mushroom mixture for a little depth. The sauce ended up being a little thinner than I would have liked, but the taste was quite nice. I had a problem with my cheese all clumping together though. As long as no one minds getting a clump of peas and cheese, it's great!

Delicious. Added a bit extra broth and cream (1/2 and 1/2) since I was adding extra veggies (more mushrooms, broccoli rob, snap peas, roasted red pepper). Therefore simmered it longer too (about 30 minutes). Of course, doubled the garlic. Didn't use any meat. Mixture of whatever cheeses we had - just shy of a 1/2 cup. The end result is a surprising light and fresh taste for the heavy cream with an amazing garlic background. Will certainly make again.

This is a great recipe with simple, easy to find ingredients. The fragrant mushrooms are really what makes it happen. I added a little bit more than the recipe called for, only because I didn't want the last few left in the carton to go to waste. The proscuitto and peas add a great addition to the flavor. I've made it twice already, as it takes no time at all. It doesn't make a large amount of the cream sauce, but I think that's the point of the recipe since it's made with heavy ingredients like cream and lots of cheese. You're supposed to taste both the pasta and the sauce, not slather and drown your pasta in it. Best with pasta cooked al dente.

I used ham instead of proscuitto. I minced the garlic and sauteed it a little bit before adding the stock and low-fat sour cream, which I substituted for heavy cream. I had some time, so I let the sauce simmer for a while, and I found it plenty thick, especially if you add it to the pasta pot and lot all those flavors marry for a little while. My wife has high standards and she quite liked.

If you are concerned it might be a bit runny, cut back on the chicken broth. I only added half of it and it was fine. If it gets too thick you can always add more. We thought this was excellent.

Mine didn't thicken either which was a major drag (I'm guessing it's because of my using fat free half n half but that has thickened things before so. ). That being said, the flavors were OK with the potential to be better. You should definitely increase the amount of crushed red pepper flakes and garlic. it's OK to use other fresh mushrooms (I used oyster and shiitake). I also recommend you cook the prosciutto strips in the mushroom pan for a few minutes to provide more texture. Iɽ pepper and lightly salt the mushrooms as well (I didn't find it too salty from the prosciutto). There are better ways to approximate this dish and I'm not going to try it this way again.

I was looking for a recipe to feature the new spring peas from the garden and this one looked perfect. Due to the cautions from earlier reviewers about salt, I substituted a broiled slice of high quality ham for the prosciutto and sliced it as directed. The dish was delicious. Everyone loved it. I will definitely make this again.

I thought this turned out really well, so I am a little bit surprised by the number of people who thought it was bland. It is a little rich, so I wouldn't do it regularly, but we really liked it. To lighten it a bit in the future, I might try it with grilled chicken rather than proscuitto. BTW, I agree that the direction is lacking on what to do with the garlic--I just sliced thinly. I couldn't discern their texture in the finished sauce, although the good garlic flavor was there.

Pretty decent pasta recipe, but I would definitely double the sauce or reduce the amount of penne. Instead of peas, I used edamame, which added a nice pop, and spinach.

1/2 & 1/2 works just as well as cream make sure to use only 12oz. of pasta if yours has turned out dry in the past.