Mushroom Tagliatelle Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add the fresh tagliatelle and cook until just al dente (typically 2–4 minutes for fresh pasta; check package). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prepare mushrooms by brushing or wiping clean and slicing larger ones into 1/4-inch slices; leave small mushrooms whole or halved.

Heat a large wide skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp unsalted butter. When the butter stops foaming and the pan is hot, add the mushrooms in a single layer (work in batches if necessary to avoid steaming).

Let mushrooms sear, undisturbed, for 2–3 minutes to develop color. Stir and continue cooking until most moisture evaporates and edges are golden, about 3–4 more minutes.

Reduce heat to medium. Push mushrooms to the side and add remaining 1 tbsp butter. Add minced shallot and sauté 1–2 minutes until translucent. Add minced garlic and thyme; cook 30–45 seconds until fragrant, stirring with the mushrooms to combine.

Season mushrooms with 1/2 tsp of the salt and 1/4 tsp black pepper; stir.

Deglaze: Pour 1 tbsp dry white wine into the skillet and scrape up any browned bits from the bottom. Let the alcohol reduce for 30–60 seconds.

Add 1 cup stock and bring to a gentle simmer. Let the liquid reduce by about half, 3–5 minutes, concentrating the mushroom flavor.

Lower heat to medium-low and stir in 1 tbsp heavy cream to give the sauce silkiness. Add 2 tbsp truffle butter and stir until melted and incorporated. Taste and add remaining salt as needed (use remaining salt portion gradually).

Add the reserved pasta cooking water, 1–2 tbsp at a time, to achieve a glossy, slightly saucy consistency that will coat the tagliatelle. You will likely use 2–4 tbsp; stop when sauce clings to a spoon.

Return the drained tagliatelle to the pan. Toss gently and continuously for 1–2 minutes so the pasta absorbs the sauce, adding up to 1/4 cup reserved pasta water if needed to loosen. Heat should be low so pasta doesn't overcook.

Stir in 3 tbsp finely grated Parmigiano-Reggiano and 1/2 tsp lemon zest until creamy. If using, drizzle up to 1/2 tsp white truffle oil and fold through.

Finish: Remove from heat. Taste and adjust seasoning with remaining salt and black pepper. Sprinkle chopped parsley and an additional small grating of Parmigiano if desired.

Serve immediately, dividing among 4 plates, and garnish with an extra dot of truffle butter or a light drizzle of truffle oil if desired.