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  • Writer's pictureDavid

Tagliatelle Boscaiola

Rich, creamy and earthy; a grand lunch after you've been mushroom hunting in the woods!

This is a dish from Lazio, but you will find a version in most wooded regions of Italy. Originally the sausage would be wild boar: you'd make this when you got your camp organised during a foraging expedition in the woods. The brandy might seem incongruous, but I know boar hunters who carried it with them and would burn a glug in the frying pan with many meals!




good Italian sausage - NOT the things called "Italian" in supermarkets


fresh rosemary

sage leaves

brandy (I used Armagnac)



Dolcelatte cheese - although any creamy blue cheese will do



Watch the video


  • Pre heat the oven to 160ºC

  • Chop the walnuts into quarters, pop them on a tray and in the oven for 7 minutes

  • Coarsely slice the mushrooms

  • Split the sausages and scoop out the meat

  • Melt butter in a pan - with a drop of olive oil to stop it burning

  • Add fresh rosemary and sage leaves to the butter

  • Add the sausage meat and mushrooms, and stir through

  • Cook them for about 10 minutes

  • Add the toasted walnuts

  • Stir them through

  • Add a good plug of brandy and light it

  • Add black pepper

  • Add water from the cooking pasta

  • Whisk your egg

  • Crumble a handful of cheese into the pan and stir it through

  • Add the pasta - don't drain it, just lift it from the pot: the water it carries is good

  • Take the pan off the heat and add the whisked egg

  • Serve with grated pecorino or toasted breadcrumbs

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