Truffle Mushroom Tagliatelle
This Italian pasta pairs wide tagliatelle ribbons with a creamy sauce built from sauteed mixed mushrooms, shallot, and garlic. The mushrooms release their liquid during cooking, which concentrates into an umami-rich base before cream is added. A drizzle of truffle oil at the end provides a distinctive earthy aroma without overpowering the dish. Grated Parmigiano-Reggiano is folded in for additional depth. The flat, broad shape of tagliatelle holds the thick sauce effectively. Total cooking time is about 33 minutes.
Adjust Servings
Instructions
- 1
Slice mushrooms and finely chop shallot and garlic.
- 2
Cook tagliatelle in salted water until al dente, reserving 100 ml pasta water.
- 3
Saute shallot, garlic, and mushrooms over high heat to evaporate moisture.
- 4
Add cream and reduce for 2-3 minutes, then melt in half the Parmesan.
- 5
Add pasta and reserved water, adjust consistency, and season with salt and pepper.
- 6
Turn off heat, stir in truffle oil, and finish with remaining cheese.
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