Truffle Mushroom Pasta (Printable Version)
Creamy tagliatelle with golden mushrooms and aromatic truffle oil ready in 35 minutes.
# What You'll Need:
→ Pasta
01 - 7 oz tagliatelle or fettuccine
→ Mushrooms
02 - 7 oz mixed mushrooms (cremini, shiitake, or button), cleaned and sliced
03 - 1 tbsp unsalted butter
04 - 1 tbsp olive oil
→ Sauce
05 - 2 cloves garlic, minced
06 - 1/2 cup heavy cream
07 - 1/4 cup grated Parmesan cheese
08 - 1 tbsp truffle oil
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - Additional Parmesan cheese, for serving
11 - Chopped fresh parsley
12 - Shaved black truffle (optional)
# Method:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until golden and softened.
03 - Add the garlic and cook for 1 minute until fragrant.
04 - Reduce the heat to low. Pour in the heavy cream, Parmesan, and a splash of reserved pasta water. Stir well and simmer for 2-3 minutes until slightly thickened.
05 - Add the cooked pasta to the skillet and toss to coat in the sauce. Drizzle with truffle oil and season with salt and pepper to taste. Add more pasta water if needed for a silky sauce.
06 - Divide between two warm plates. Garnish with extra Parmesan, parsley, and shaved truffle if desired.
# Chef's Tips:
01 -
- It transforms a random Tuesday into something that feels like a special occasion without actually being complicated
- The way the cream sauce clings to each strand of pasta is the kind of comfort that makes people close their eyes while eating
02 -
- Always save some pasta water before draining, that starchy liquid is liquid gold for fixing sauces that are too thick or separated
- Truffle oil loses its magic when heated too long, so add it right at the end as a finishing touch
03 -
- Dont crowd your mushrooms in the pan or theyll steam instead of brown, work in batches if your skillet is small
- The sauce thickens quickly off heat, so remove it from the stove a minute before you think its ready