Truffle Mushroom Tagliatelle

Name: Truffle Mushroom Tagliatelle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: italian
Ingredients: 400 g egg tagliatelle (fresh or dried); 350 g mixed mushrooms (such as cremini, shiitake, or chanterelles), sliced; 30 g unsalted butter; 40 g black or white truffle butter; 2 tbsp olive oil; 2 pcs shallots, finely diced; 2 clove garlic, minced; 80 ml dry white wine; 100 ml heavy cream; 60 g Parmigiano-Reggiano, freshly and finely grated; 2 tbsp fresh flat-leaf parsley, finely chopped; 1 tsp salt; 1/2 tsp freshly cracked black pepper

By Culiora

Truffle Mushroom Tagliatelle served on a plate, photographed in natural light

Silky ribbons of egg tagliatelle coated in a velvety sauce of sautéed mushrooms, garlic, and rich truffle butter. Finished with freshly grated Parmigiano-Reggiano and fragrant herbs, this luxurious pasta balances earthy depth with pure indulgence.

Servings: 4
Prep time: 15 min
Cook time: 20 min
Total time: 35 min

Ingredients

400 g egg tagliatelle (fresh or dried)
350 g mixed mushrooms (such as cremini, shiitake, or chanterelles), sliced
30 g unsalted butter
40 g black or white truffle butter
2 tbsp olive oil
2 pcs shallots, finely diced
2 clove garlic, minced
80 ml dry white wine
100 ml heavy cream
60 g Parmigiano-Reggiano, freshly and finely grated
2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp salt
1/2 tsp freshly cracked black pepper

Instructions

Bring a large pot with at least 4 litres of water and 1 tablespoon of salt to a rolling boil over high heat.
Heat the olive oil and plain unsalted butter in a large skillet (around 28-30 cm) over medium-high heat. Add the sliced mushrooms in a single layer and cook undisturbed for 3-4 minutes until deep golden brown on one side.
Stir the mushrooms and cook for another 2-3 minutes. Add the diced shallots and minced garlic, season with half of the salt and pepper, and sauté for 2 minutes until fragrant and softened.
Pour in the dry white wine to deglaze the skillet, scraping up any browned bits stuck to the bottom. Let the wine simmer until reduced by half, about 2 minutes.
Reduce the heat to low and stir in the heavy cream and half of the truffle butter (20 g). Let the sauce gently simmer for 2 minutes to meld flavours. Remove from direct heat.
Drop the tagliatelle into the boiling water. Cook fresh pasta for 2-3 minutes, or dried tagliatelle for 7-8 minutes, until 1 minute shy of al dente. Reserve 150 ml of the starchy pasta water, then drain the pasta.
Transfer the drained tagliatelle directly into the skillet with the sauce over medium-low heat. Add the remaining 20 g of truffle butter, grated Parmigiano-Reggiano, and 60 ml of reserved pasta water.
Toss vigorously for 1-2 minutes until the butter and cheese emulsify with the pasta water, coating every strand in a glossy, clinging sauce. Add a splash more pasta water if the sauce appears too thick.
Taste and adjust seasoning with remaining salt and black pepper. Remove from the heat and stir in the chopped fresh parsley. Serve immediately in warm bowls.