pecorino - braised mushrooms - shaved black truffle

In a large pot of boiling salted water, cook the tagliatelle according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Tagliatelle

In a large skillet, heat olive oil over medium heat. Add chopped shallots and sauté until translucent, about 3 minutes. Add minced garlic and sauté for another minute.

Sauté the Mushrooms

Add the sliced mushrooms, salt, pepper, and thyme to the skillet. Cook until the mushrooms are browned and tender, about 8-10 minutes.

Add Mushrooms

Add the cooked tagliatelle to the skillet with the mushrooms. Toss to combine, adding reserved pasta water a little at a time until the desired consistency is reached.

Combine Pasta and Sauce

Plate the tagliatelle and top with grated pecorino cheese and shaved black truffle. Serve immediately.

Serve

mushroom & truffle tagliatelle

Recipe information

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