Tagliolini with Truffle and Porcini Mushrooms: Recipe & Wine Pairing Guide

Introduction

Few pasta dishes capture the imagination—and the senses—quite like tagliolini with truffle and porcini mushrooms. If you’re a food enthusiast or home cook in search of a memorable meal, or a wine lover eager to unlock new pairing possibilities, this tagliolini recipe offers a gateway to pure umami bliss. The delicate, silky strands of tagliolini pasta, earthy porcini mushrooms, and the unmistakable aroma of black truffle combine for a dish that feels both luxurious and accessible. And with the right wine pairing, you’ll have a restaurant-worthy experience right at your own table.

Whether you’re shopping at Total Wine, Trader Joe’s, or your favorite local wine shop, this guide will show you how to elevate your next dinner with the perfect wine match. Read on for everything you need to know—from origins and ingredient secrets to a step-by-step tagliolini pasta recipe and expert wine recommendations.

About This Dish: The Story and Appeal of Tagliolini with Truffle and Porcini Mushrooms

Tagliolini is a long, thin ribbon pasta from Northern Italy, especially beloved in Piedmont and Emilia-Romagna. Unlike its wider cousin tagliatelle, tagliolini’s narrow strands (about 2-3 mm) deliver a delicate bite and perfectly cradle the flavors of luxurious sauces. The combination of tagliolini with truffle and porcini mushrooms is a classic in Italian fine dining, often reserved for special occasions or celebratory meals.

Porcini mushrooms—prized for their rich, woodsy aroma and meaty texture—bring a deep umami character to the dish, while black truffle contributes an unmistakable, intoxicating earthiness. In Italy, truffles are seasonal treasures, and dishes like this one celebrate their fleeting availability with minimal, high-quality ingredients.

In the United States, the increasing availability of both fresh and imported tagliolini pasta means that home cooks can recreate this restaurant-caliber experience at home. The dish’s luxurious appeal also makes it a favorite for those looking to impress at dinner parties or elevate a weeknight meal. When paired thoughtfully with wine, tagliolini with truffle and porcini mushrooms becomes not just a meal, but a moment—a celebration of flavor, aroma, and texture.

Key Ingredients & Their Role

• Tagliolini Pasta: The star of this tagliolini pasta recipe, its fine strands absorb sauces beautifully without becoming heavy. Fresh tagliolini is ideal, offering a tender yet springy bite, but high-quality dried tagliolini will also work if fresh isn’t available.
• Black Truffle: The soul of the dish. Black truffle (Tuber melanosporum) is known for its intensely earthy, musky aroma. Thinly sliced, it’s added at the end to maximize its flavor and perfume. Even a small amount transforms the dish.
• Porcini Mushrooms: With their nutty, woodsy flavor and meaty texture, porcini mushrooms are the backbone of the savory, umami-rich sauce. Fresh porcini are best, but high-quality frozen or rehydrated dried porcini are excellent alternatives.
• Butter & Olive Oil: Butter adds richness and silkiness, while a drizzle of extra virgin olive oil brings fruity, peppery notes and rounds out the sauce.
• Parmigiano Reggiano: Aged Parmesan lends saltiness, nutty flavor, and a creamy finish. It helps tie together the earthiness of the mushrooms and truffle.
• Garlic & Parsley: Garlic provides aromatic depth, and fresh parsley gives a pop of freshness and color.

Why do these ingredients work together? The combination of earthy (porcini, truffle), creamy (butter, Parmigiano), and fresh (parsley) flavors creates remarkable balance. The umami intensity begs for a wine with enough structure and acidity to cleanse the palate, while the pasta’s delicacy allows truffle’s aroma to shine.

Wine pairing considerations: Earthy ingredients like porcini and truffle are best complemented by wines with subtle earthiness, moderate tannins, and bright acidity. Both red and white wines can work—think Pinot Noir, Nebbiolo, or a rich Chardonnay. The right wine enhances the dish’s complexity, creating harmony rather than overpowering the flavors.

Recipe

Ingredients:

• 400 g Tagliolini (fresh)
• 50 g Butter (unsalted)
• 10 g Black truffle (thinly sliced)
• 200 g Porcini mushrooms (fresh, sliced)
• 50 g Parmigiano Reggiano (finely grated)
• 2 cloves Garlic (finely chopped)
• 1 tbsp Fresh parsley (chopped)
• To taste Salt
• To taste Black pepper (freshly ground)
• 1 tbsp Olive oil (extra virgin)

Instructions:

1. Prepare the mise-en-place: Thinly slice the black truffle, chop the garlic finely, slice the porcini mushrooms, and finely chop the fresh parsley.
2. Bring a large pot of salted water to a boil for the tagliolini pasta.
3. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the finely chopped garlic and sauté until fragrant, about 1 minute.
4. Add the sliced porcini mushrooms to the skillet. Sauté until the mushrooms are golden and tender, around 4-5 minutes. Season with a pinch of salt and pepper.
5. Melt 50 g of unsalted butter in the same skillet with the mushrooms, stirring gently to combine. Lower the heat to keep the sauce warm.
6. Cook the tagliolini in the boiling water until al dente according to the package instructions (usually 2-3 minutes for fresh pasta). Reserve 1/4 cup of the pasta cooking water before draining.
7. Add the cooked tagliolini to the skillet with the sauce. Toss gently to coat the pasta evenly, adding a splash of the reserved pasta water to create a glossy sauce if needed.
8. Stir in half of the finely grated Parmigiano Reggiano and adjust the seasoning with salt and pepper as desired.
9. Plate the dish elegantly by twirling the tagliolini into a nest in the center of each plate. Arrange the sautéed porcini mushrooms around the pasta.
10. Top each portion with thin slices of black truffle, a sprinkle of the remaining Parmigiano Reggiano, and a garnish of chopped parsley.

Nutrition Facts (per serving):

• Calories: 470 kcal
• Protein: 16.0g
• Fat: 23.0g
• Carbohydrates: 55.0g
• Salt: 1.2g

Dietary Information: Contains gluten, Contains dairy, Nut-free

Perfect Wine Pairings for Tagliolini with Truffle and Porcini Mushrooms

Pairing the right wine with tagliolini elevates this already sumptuous dish into a true gourmet experience. The earthy, umami-rich flavors of truffle and porcini mushrooms call for wines with elegance, freshness, and a touch of earthiness—never too tannic or oaky, to avoid overpowering the subtle flavors.

What Wine Goes with Tagliolini?

Key characteristics to look for:

• Medium body: To match the rich but delicate sauce and pasta
• Moderate acidity: Cuts through the butter and cheese, refreshing the palate
• Earthy or mineral notes: Harmonizes with porcini and truffle
• Low to moderate tannins: Too much tannin can clash with umami, so choose softer reds or structured whites

Best Wine Recommendations

Here are four superb options available at major U.S. retailers like Total Wine, Trader Joe’s, and BevMo, all generally in the $15–$30 range:

1. California Pinot Noir (Sonoma, Santa Barbara, Anderson Valley)

• Why it works: Silky texture, bright acidity, subtle red fruit, and forest floor notes echo the earthiness of porcini and truffle. Look for bottles from La Crema, Meiomi, or Trader Joe’s Reserve series.

1. Oregon Pinot Noir (Willamette Valley)

• Why it works: Lively acidity, delicate tannins, and aromas of mushroom and wild herbs. Try A to Z Wineworks, Underwood, or Willamette Valley Vineyards.

1. Italian Nebbiolo (Langhe, Barolo, Barbaresco)

• Why it works: Nebbiolo’s rose, tar, and earthy notes are a classic match for truffle. Langhe Nebbiolo is an affordable, food-friendly choice—try Produttori del Barbaresco (Langhe Nebbiolo) or Marchesi di Barolo.

1. White Burgundy or California Chardonnay (Unoaked or Lightly Oaked)

• Why it works: A rich, mineral-driven Chardonnay (think Chablis or Sonoma Coast) has enough body and acidity to balance the butter and cheese, while staying elegant. Look for Louis Jadot Bourgogne Blanc or Sonoma-Cutrer Russian River Ranches.

Where to buy:

• Total Wine: Wide selection of both U.S. and European wines, helpful staff for recommendations
• Trader Joe’s: Excellent value, especially for California Pinot Noir and Italian imports
• BevMo & Local Wine Shops: Great for finding hidden gems or asking for pairing advice

For more tailored wine pairing guidance, the Vinomat app can suggest bottles based on your local availability and taste preferences, taking the guesswork out of your next dinner party.

Cooking Tips & Techniques

• Use Fresh Tagliolini if Possible: Fresh pasta provides a silkier texture and cooks in just 2-3 minutes. If using dried, increase the cooking time and check for al dente doneness.
• Handle Truffles with Care: Always slice truffles as thinly as possible—use a truffle slicer or vegetable peeler. Add them just before serving to preserve their aroma.
• Don’t Overcrowd the Pan: Sauté porcini mushrooms in a single layer so they caramelize evenly, developing that signature nutty flavor.
• Reserve Pasta Water: The starchy water helps emulsify the sauce, making it glossy and helping it cling to the tagliolini.
• Balance Seasoning: Taste as you go. Parmigiano and truffle both bring salt, so add extra salt in small increments.
• Avoid Overcooking: Both the pasta and mushrooms should retain some bite. Mushrooms should be golden and tender, never soggy.
• Common Mistake: Using too much truffle oil as a substitute for fresh truffle. While truffle oil can add aroma, it lacks the depth and subtlety of real truffle. If using, do so sparingly.

Serving Suggestions

For a truly memorable experience, serve your tagliolini with truffle and porcini mushrooms in shallow, wide bowls to showcase the elegant nest of pasta and generous truffle shavings. Garnish with extra parsley, a light sprinkle of Parmigiano, and a final drizzle of high-quality olive oil for shine. Pair with your chosen wine and set the table with simple, classic touches—a crisp white tablecloth, unscented candles, and crusty Italian bread to soak up any remaining sauce.

This tagliolini dish shines as a luxurious main course for a cozy dinner for two, a festive holiday meal, or a sophisticated centerpiece for a multicourse dinner party. For starters, consider a fresh arugula salad with lemon vinaigrette, and finish with a light dessert like panna cotta or lemon sorbet to cleanse the palate.

Conclusion

If you’re ready to elevate your home cooking, tagliolini with truffle and porcini mushrooms is a show-stopping dish that delivers restaurant-level flavor and elegance—and it’s surprisingly achievable in your own kitchen. With the right wine pairing, you’ll create a harmonious, unforgettable meal. Use Vinomat for expert wine recommendations tailored to your local shops and taste preferences, and let every plate transport you to the rolling hills of Italy, one bite at a time.

Ready to master the art of tagliolini? Grab your ingredients, pop a bottle of Pinot Noir or Nebbiolo, and savor the magic of this iconic pasta and wine pairing tonight!