Pasta Recipe

Bring 4 liters of water to a vigorous boil in a large pot. Add 2 tablespoons kosher salt.

Add 400 g tagliatelle and cook according to package instructions until just al dente (usually 2–4 minutes for fresh, 7–9 minutes for dried). Stir occasionally to prevent sticking.

Before draining, reserve 150 ml of pasta cooking water. Drain pasta and set aside briefly while finishing the sauce.

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 40 g unsalted butter. Once butter foams, add the minced shallots and cook 1–2 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant, taking care not to brown.

Add 500 g chopped wild mushrooms in a single layer. Let them sear without moving for 2–3 minutes to develop color, then stir and continue to cook 4–5 minutes until they release moisture and begin to caramelize.

Pour in 60 ml dry white wine to deglaze the pan, scraping up browned bits. Allow the wine to reduce by about half (1–2 minutes).

Add 150 ml stock, 1 teaspoon fresh thyme leaves, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon lemon juice. Simmer gently 3–4 minutes until the mixture is saucy but not too watery. Taste and adjust seasoning.

In a small saucepan over low heat, combine 30 g unsalted butter and 150 ml heavy cream. Warm gently until butter melts and mixture is just beginning to steam; do not boil.

Whisk in 15 g black truffle paste (or 1–2 teaspoons truffle oil) until fully incorporated. Simmer on low 2–3 minutes to meld flavors.

Remove from heat and stir in 40 g finely grated Parmesan until melted and smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Keep warm.

Return the mushroom ragù skillet to medium heat. Add the warmed black truffle cream sauce to the mushrooms and stir to combine.

Add the drained tagliatelle to the skillet (or transfer mushrooms and sauce into the large pot with pasta). Toss gently to coat. If the sauce seems thick, add reserved pasta cooking water a little at a time (up to 150 ml) until the sauce reaches a glossy, clingy consistency.

Stir in 1 tablespoon extra virgin olive oil and 1 tablespoon chopped parsley to finish. Taste and adjust salt and pepper as needed.

Divide among 4 warmed plates. Top each portion with freshly shaved black truffle if available and an additional scatter of grated Parmesan if desired. Serve immediately.