Truffle Mushroom Tagliatelle

Name: Truffle Mushroom Tagliatelle
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Cuisine: Italian
Ingredients: tagliatelle pasta 200 g; button mushrooms 180 g; shallot 40 g; garlic 2 cloves; heavy cream 140 ml; Parmesan cheese 35 g; truffle oil 1 tsp; olive oil 1 tbsp; salt 0.5 tsp; black pepper 0.25 tsp

Quick answer

Total time: 33 min
Level: Medium
Servings: 2 servings
Ingredients: 10

About this dish

Button mushrooms spread out in a wide pan over high heat give up their liquid and then brown, and that concentrated moisture becomes the savory base before the cream is added.

If liquid pools in the pan, a brief pause in stirring lets the bottom dry and the browning start. Before the mushrooms, shallot cooks for about a minute to bring out its sweetness, while garlic gets only a brief turn until fragrant so it stays mellow in the rich cream. The broad, flat tagliatelle ribbons hold a thick sauce well. A small drizzle of truffle oil at the end adds an earthy aroma without taking over the mushrooms.

Ingredients

servings

IngredientAmount

garlic2 cloves

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Instructions

6 steps

1

Slice 180 g button mushrooms evenly, then finely chop 40 g shallot and 2 garlic cloves.

Have a wide pan ready so the mushrooms can spread out and brown instead of piling up and steaming.
2

Bring a large pot of salted water to a full boil and cook 200 g tagliatelle until al dente.

Reserve 100 ml pasta water before draining, then drain promptly so the noodles do not soften too much.
3

Heat the wide pan over medium-high heat, add 1 tablespoon olive oil, and saute the shallot for about 1 minute.

Add the garlic only briefly, just until fragrant, to keep it from browning and turning bitter.
4

Add the mushrooms and saute over high heat for 5-7 minutes, letting their moisture evaporate.

If liquid collects in the pan, pause stirring briefly so the bottom dries out and the mushrooms start to brown.
5

Pour in 140 ml heavy cream and simmer gently over medium heat for 2-3 minutes.

When the sauce lightly coats a spoon, melt in half of the 35 g Parmesan, keeping the heat moderate so it stays smooth.
6

Add the pasta and part of the reserved 100 ml pasta water, then toss for about 1 minute until the sauce clings to the ribbons.

Season with 0.5 teaspoon salt and pepper, turn off the heat, then add 1 teaspoon truffle oil and the remaining cheese.