Tagliatelle Al Vitello Recipe

Cook the Pasta

In a large pot of salted boiling water, cook the tagliatelle according to package instructions until al dente. Drain and set aside, reserving some pasta water.

Sauté the Veal

In a large skillet, heat olive oil over medium-high heat. Add the veal strips and cook until browned and cooked through, about 5-7 minutes. Season with salt and black pepper. Remove the veal from the skillet and set aside.

Cook the Mushrooms

In the same skillet, add a bit more olive oil if necessary. Add the minced garlic and sauté for 1 minute until fragrant. Then add the chanterelle mushrooms and thyme, cooking until mushrooms are tender, about 4-5 minutes.

Combine Ingredients

Return the veal to the skillet, along with the sliced Castelvetrano olives. Add the cooked tagliatelle and a splash of reserved pasta water. Toss everything together gently over medium heat until heated through. Adjust seasoning with salt and pepper.

Serve

Serve the tagliatelle al vitello hot, garnished with grated Parmesan cheese and extra thyme if desired.