Wild Mushroom Tagliatelle Recipe

Bring a large pot of water to a rolling boil. Add 1 tbs salt. If using dried tagliatelle, cook according to package instructions until al dente (usually 7–9 minutes); if using fresh, cook 2–3 minutes. Reserve 240 ml (about 1 cup) of pasta cooking water before draining.

Drain the pasta and toss with 1 tsp olive oil to prevent sticking. Set aside while finishing the sauce.

Clean mushrooms by brushing or wiping with a damp cloth; avoid soaking. Roughly slice larger mushrooms so pieces are bite-sized.

Heat a large wide sauté pan over medium-high heat. Add 1 tbs olive oil and 30 g butter. Once butter foams, add the shallots and sauté 1–2 minutes until translucent but not browned.

Add minced garlic and thyme; sauté 30 seconds until fragrant.

Increase heat to high. Add the mushrooms in a single layer if possible. Let them sit undisturbed 2–3 minutes to develop color, then stir and continue cooking 3–4 minutes until golden and most liquid has evaporated.

Season mushrooms with 1 tsp salt and 1 tsp freshly ground black pepper. Remove about 2–3 tablespoons of the cooked mushrooms and set aside to use as a garnish for plating if desired.

With the pan still hot and mushrooms present, add the white wine (120 ml) to deglaze. Scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2–3 minutes.

Add the vegetable or mushroom stock (120 ml) and continue to simmer for 2 minutes to concentrate flavor.

Reduce the heat to medium-low and stir in the double cream (150 ml). Simmer gently 3–4 minutes until the sauce slightly thickens.

Whisk in the black truffle paste (1 tbs) until evenly incorporated. Taste and adjust seasoning; add more salt or pepper if needed.

Stir in the grated parmesan (50 g) until melted and smooth.

Off the heat, whisk in the cold cubed butter (20 g) a few pieces at a time to emulsify and give the sauce a glossy finish. Add 1 tsp lemon juice to brighten the sauce.

If the sauce is too thick, loosen with 2–4 tbs reserved pasta water; if too thin, simmer a minute more. Keep warm over very low heat.

Add the drained tagliatelle directly into the pan with the black truffle mushroom sauce. Toss gently with tongs or two forks to coat, adding up to 120 ml reserved pasta water as needed to achieve a silky, clingy sauce that coats the noodles.

Taste and adjust seasoning. If desired, stir in the reserved sautéed mushroom pieces for texture.

Divide the pasta among 4 plates. Top each portion with a drizzle of extra virgin olive oil (1 tsp total distributed), a sprinkle of chopped parsley, and the additional 30 g grated parmesan. Finish with the reserved mushroom pieces and, if using, a few shavings of fresh black truffle or an extra small spoon of truffle paste.

Serve immediately while hot.