Tagliatelle with Ceps

Can of course be made with any kind of pasta (in the original with tagliatelle).

Preparation time: Approx. 30 minutes (if you have to clean the mushrooms, considerably longer).Bonj

Preparation You'll need: A large pot A large pan
Ingredients (for 2 persons) Pasta (250 g), I use tagliatelle or fettucine, with egg 250 g fresh porcini mushrooms from your favourite greengrocer 2-3 cloves of garlic ½ onion 125 ml white wine, dry (e.g. Gavi di Gavi, Chablis, Aragosta from Sardinia) 350 ml sweet cream Parmesan to grate over it 2 Tbsp freshly chopped smooth parsley leaf 1 lemon for 2 or 3 Tbsp. of juice Some coarsely ground pepper, black ground pepper, salt, nutmeg, sunflower or cooking olive oil
First steps Bring a large pot of water to the boil. Meanwhile... Clean the ceps, cut them into bite-sized slices approx. 5 mm thick. Finely dice half an onion and 2-3 cloves of garlic. Pluck a few stalks of parsley and roughly chop the leaves for about 2 Tbsp. Measure out 125 ml white wine. Pay attention to when the pasta needs to go into the water. The kind I use takes about 5 minutes. From here on it takes about 20 minutes to prepare. I would also preheat the pasta plates in the oven at 60-80 degrees.
Preparation Heat the sunflower/oliv oil in a large frying pan and fry the mushrooms in it over a high heat for approx. 3 minutes on each side. Go to a good medium heat, add garlic and onion and fry for another 3-4 minutes. Then deglaze with 125 ml white wine and let it simmer down a bit. Measure out 350 ml cream, add it as soon as the wine has reduced and reduce just a bit more. At the same time, cook the pasta now at the latest. Then add half of the parsley leaves and mix well. Season to taste with 1 or 2 Tbsp. of lemon juice, a little ground pepper and some nutmeg, salt well. Put the pasta in the plates and add the mushroom sauce. Sprinkle with the rest of the fresh parsley leaves, some Parmesan cheese and coarsely ground pepper.