Truffle Mushroom Tagliatelle
Quick answer
- Total time
- 33 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
This Italian pasta pairs wide tagliatelle ribbons with a creamy sauce built from sauteed mixed mushrooms, shallot, and garlic.
Read more
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.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Finish
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Truffle mushroom tagliatelle tosses wide pasta ribbons with an umami-rich cream sauce.
- Finish cue
- 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.
- Avoid this
- Reserve 100 ml pasta water before draining, then drain promptly so the noodles do not soften too much.
- Substitution
- Use a wide pan so mushrooms brown instead of steaming.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
33min, 10 ingredients
Category median
35min, 9 ingredients
Based on 109 recipes
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