Tagliatelle Funghi Recipe
Portobello/Oyster/Porcini/Crimini/Parm/Truffle Pasta/Light Cream Sauce
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- 2
Prepare the Mushroom Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 3
- 4
Make the Cream Sauce
Pour in the light cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, truffle oil, and season with salt and black pepper to taste. Mix well.
- 5
Combine Pasta and Sauce
Add the cooked tagliatelle to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency.
- 6
Garnish and Serve
Remove from heat and stir in the chopped parsley. Serve immediately, garnished with extra Parmesan and a drizzle of truffle oil if desired.
