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tagliatelle pasta with parmesan sauce, wild mushrooms and roasted hazelnuts, in a large cast iron shallow pot. Served with grated parmesan and sauce on the side.

Pasta with Parmigiano Reggiano Sauce and Wild Mushrooms

Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 824kcal
Bursting with Italian flavours, this pasta with Parmigiano Reggiano sauce and wild Mushrooms makes a great option for a cozy holiday dinner.
Print Recipe


  • 80 g peeled raw hazelnuts
  • 370 g pasta tagliatelle, fettuccine, rigatoni
  • 2 tablespoon butter
  • 400 g mixed mushrooms porcini, shiitake, chanterelles, king oyster, chopped
  • 2 sprigs of thyme
  • 1 tablespoon fresh parsley leaves finely chopped
  • Sea salt and freshly cracked black pepper to taste

For the Parmigiano Reggiano Cream:

  • 20 g butter
  • 20 g all-purpose flour
  • 500 ml fresh milk
  • 130 g Parmigiano Reggiano 24 months grated


  • Preheat oven to 180°C/350°F and line with parchment paper a baking tray. Add the hazelnuts and roast for 15 minutes or until golden. Remove from the oven, chop them finely with a sharp knife and set them aside until needed.
  • For the Parmigiano Reggiano white sauce, melt the butter in a saucepan over medium-low heat. Sprinkle the plain flour over the butter to make a “roux”, which is basically the base of the sauce.
  • Once you have cooked the roux for a minute (don’t let it brown), slowly stir in the warmed milk, and stir, gently but continuously, until the sauce thickens, about 5-7 minutes.
  • If the sauce starts bubbling, turn the heat to low and continue to stir until the sauce has reached a silky creamy consistency.
  • Turn the heat off, whisk in the parmesan cheese, and set the sauce aside.
  • Place a large pot of water over high heat and bring to a boil. Lightly season with sea salt, then add the pasta and cook for about 7-9 minutes.
  • Look at the instructions on your pasta packaging. See how long it tells you to boil it for, and drain the pasta three minutes before this time to have it al dente.
  • In the meantime, prepare the mushrooms. Heat the butter in large pan over medium-low heat, add the mushroom, shallot and thyme, and sauté for 10 minutes or until cooked through, adding a splash of pasta water (or white wine) if necessary, then season with sea salt and black pepper to taste, and discard the thyme sprigs.
  • Drain the pasta al dente, add it to the pan with the mushrooms and sauté all the ingredients for one more minute.
  • Remove the pan from the heat, stir in the Parmigiano Reggiano sauce, chopped roasted hazelnuts and freshly-chopped parsley.
  • Season with freshly cracked black pepper and serve immediately.


Avoid adding salt to your white sauce, as the Parmesan will already give lots of flavor.
Feel free to add a pinch of nutmeg or freshly-grated black truffle to your white sauce.
Increase the amount of flour by 20 grams to make the sauce denser, which is great for finger food, quiche or crostini.
Transfer your prepared sauce in an airtight container and store in the fridge up to 3 days.


Calories: 824kcal | Carbohydrates: 90g | Protein: 34g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 67mg | Sodium: 652mg | Potassium: 852mg | Fiber: 8g | Sugar: 12g | Vitamin A: 870IU | Vitamin C: 3mg | Calcium: 544mg | Iron: 3mg