Our recipe for tagliatelle with ceps

With the arrival of autumn, we wanted to share with you a generous and delicious seasonal dish: Caroline Petit's tagliatelle with ceps.

What you need for 4 people: 

  • 500/600 grams of ceps
  • 2 packages of very large tagliatelle
  • 1 small pot of liquid cream (for our Dirty Twist)
  • 1 block of parmesan cheese
  • 1 bunch of flat parsley
  • butter
  • some garlic
  • 1 onion (or more if you like)

At Three Seven Paris, we like to divert our tableware; here: the liquid cream is presented in a teacup, the olive oil in one of our candle holders and the butter in a tapas plate.  

Get cooking!

Start by peeling and chopping the garlic and onion, then leave them aside to prepare the ceps.

Porcini mushrooms: Clean your ceps under cold water. If the soil remains, you can scrub them with a small brush. In any case, do not bathe them in water. They may become waterlogged and soft during cooking.

Once your ceps have been cleaned, separate the head from the body and cut both parts into large pieces. If the cap of the ceps covers a small coloured foam (between yellow and purple), we advise you to remove it as it may have a slightly slimy consistency when cooked.

Cooking: In a hot pan, fry the garlic and onions in two tablespoons of olive oil.

When the onions become translucent, add the porcini mushrooms.

Cook over high heat, stirring regularly. The fact that you are searing them prevents the ceps from giving off water.

When the mixture turns golden, it is ready! Put the ceps aside and collect the pan without cleaning it.

The sauce: Melt 30g of butter in the pan over a low heat, then grate the parmesan generously. Pour a little water into the pan to obtain a creamy mixture.

Leave the sauce aside. Make way for the pastas!

The pasta: Dip your tagliatelle in boiling water.

Do not overcook them. Strain the pasta 1 to 2 minutes before the end of the cooking time indicated on the packet. The pasta will continue to cook in the sauce. If overcooked, the tagliatelle may break up and create a pasty mixture. If the tagliatelle is very al dente, it will soak up the sauce perfectly. Yummy!

Once the pasta is drained, pour it into the pan containing the sauce. Add a little of the cooking water, the liquid cream, the parmesan cheese and mix.

And the highlight of the show:

Because at Three Seven Paris, the content is as important as the container, we have concocted the ideal box for our recipe, to fully enjoy your experience.Fall for Pasta set

 Fall for Pasta set, €395 instead of €445

Available in a very limited edition at a discounted price on the boxed set page of our website.

It consists of a Flowers 1 salad bowl and 4 soup plates: Archipelago, Circle Small, Coral Flower and Dryness.


Place your tagliatelle in the salad bowl. Create a small hole in the middle of the bowl to place the porcini mushrooms. Add parsley, parmesan and a drizzle of olive oil. Season with salt and pepper.

All you have to do is serve and enjoy!

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