Tagliatelle with Mushrooms, Lemon and Frantoio Olive Oil

Tagliatelle with Mushrooms, Lemon and Frantoio Olive Oil

Silky tagliatelle with golden mushrooms, garlic and lemon, finished generously with Bravoleum Frantoio Extra Virgin Olive Oil. The oil’s fresh, intense character brings brightness and depth to the earthy mushrooms.

Serves: 2
Preparation time: 10 minutes
Cooking time: 20 minutes
Difficulty: Easy

Ingredients

  • 200g tagliatelle

  • 250g mixed mushrooms, sliced or torn

  • 4 tablespoons Bravoleum Frantoio Extra Virgin Olive Oil

  • 2 garlic cloves, finely sliced

  • Zest of 1 lemon

  • 1 tablespoon fresh lemon juice

  • 30g Parmesan, finely grated

  • 2 tablespoons fresh flat-leaf parsley, chopped

  • ¼ teaspoon dried chilli flakes, optional

  • Sea salt

  • Freshly ground black pepper

Method

  1. Bring a large saucepan of salted water to the boil. Cook the tagliatelle until al dente, following the packet instructions.

  2. Before draining, reserve approximately 150ml of the pasta cooking water.

  3. Meanwhile, heat one tablespoon of Frantoio olive oil in a large frying pan over medium-high heat.

  4. Add the mushrooms in a single layer. Cook for 6–8 minutes, stirring occasionally, until golden and their moisture has evaporated.

  5. Reduce the heat to medium. Add the sliced garlic, chilli flakes and another tablespoon of Frantoio olive oil. Cook for one minute without allowing the garlic to burn.

  6. Add the drained tagliatelle to the frying pan with approximately 75ml of the reserved pasta water.

  7. Add the Parmesan, lemon zest and lemon juice. Toss continuously until the cheese and pasta water create a light, glossy sauce. Add more pasta water if needed.

  8. Remove the pan from the heat. Add the parsley and the remaining two tablespoons of Frantoio olive oil.

  9. Toss again, season with salt and black pepper, and serve immediately.

  10. Finish each plate with an additional drizzle of Frantoio olive oil if desired.

Why Frantoio works

Frantoio’s fresh, intense and herbaceous character cuts through the richness of the Parmesan, complements the earthy mushrooms and reinforces the brightness of the lemon. Adding most of the oil away from direct heat preserves its aroma and distinctive finish.

Serving suggestion

Serve with a simple rocket salad and toasted sourdough. For additional texture, finish with toasted hazelnuts or breadcrumbs.

Allergen information: Contains gluten and milk. Optional bread, nuts or breadcrumbs introduce their corresponding allergens.