1) Peel the garlic, chop it finely and stew it for a minute with 2 tablespoons of oil, then unite frozen mushrooms and cook covered for 10 minutes. Remove the cover, salt, pepper, add half a dl of wine e cook for another 10 minutes. Before turn off, season with a handful of chopped parsley.

2) Dissolve 50 g of butter in a saucepan, unite flour, toast it for a few minutes stirring continuously, paid the hot broth and the remaining wine e carry on cooking for 7-8 minutes. Salt and pepper.

3) Let it cool down, so incorporated the egg yolks, 80 g of parmesan e jumbled up.

4) Dive the tagliatelle for a few seconds in boiling salted water, drain them And cool them under running water. Butter a 22×28 cm pan, you have on the bottom a layer of noodles, carry on with one of mushrooms and repeat until all the ingredients are used up. Pour the sauce prepared by making it penetrate between the layers, sprinkle with the remaining parmesan and bake at 180 degrees for 15 minutes.