• 250g Tagliatelle di Bologna
  • 50g Parmigiano Reggiano PDO
  • 250g fresh mushrooms
  • 350ml fresh cream
  • 200ml white wine
  • 200ml chicken stock
  • 1/2 onion
  • 2 garlic gloves
  • 1 tablespoon fresh thyme
  • olive oil
  • salt & pepper


  1. Chop fresh mushrooms in quarters and finely dice the onion.
  2. Finely chop the garlic and fresh thyme.
  3. Saute chopped onions, garlic and thyme in olive oil, in a frying pan until soft.
  4. Add fresh mushrooms and cook for a further 2 minutes.
  5. Add the white wine and reduce for 5 minutes until almost evaporated.
  6. Add chicken stock and reduce for a further 5 minutes.
  7. Pour in the cream and simmer for further 10 minutes or until a desirable thickness is achieved.
  8. Add 25g Ghiotti Parmigiano Reggiano and season to taste with salt and pepper.
  9. In the meantime, cook Ghiotti Egg Tagliattelle in boiling salted water until al dente and then drain.
  10. Raise in a plate, Ghiotti Egg Tagliatelle with mushroom parmigiano sauce.
  11. Finish with freshly grated Ghiotti Parmigiano Reggiano cheese.
  12. For the wahoo effect, sprinkle few drops of truffle oil.