Mushroom Truffle Tagliatelle Recipe
Mixed mushroom and truffle pate’ cream sauce topped with burrata and chives
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Ingredients
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Pasta
Cream Sauce
Toppings
Method
Pasta Preparation
- 1
Cook the Tagliatelle
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta.
Cream Sauce Preparation
- 2
Sauté the Aromatics
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped shallot and minced garlic, sautéing until they are soft and translucent, about 3-4 minutes.
- 3
- 4
Add Cream and Truffle Oil
Lower the heat and pour in the heavy cream and truffle oil. Stir to combine and let simmer for 2-3 minutes until the sauce thickens slightly. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
Combine and Serve
- 5
Toss the Pasta
Add the cooked tagliatelle to the skillet with the cream sauce. Toss gently to coat the pasta evenly in the sauce.
- 6
Plate the Dish
Divide the creamy tagliatelle among serving plates. Top each plate with torn pieces of burrata cheese and a sprinkle of chopped chives.
- 7
Garnish and Serve
Drizzle a little extra truffle oil over the top if desired and serve immediately.