Mushroom & Truffle Tagliatelle Recipe

Inspired by STK Steakhouse

Time30m

Serves2

pecorino - braised mushrooms - shaved black truffle

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Ingredients

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Pasta

8.82 oz (250 g) tagliatelle

1 tbs Celtic sea salt

Mushroom Mixture

2 tbs olive oil

2 units Shallots, finely chopped

2 cloves Garlic, minced

14 1/8 oz (400 g) Mixed mushrooms (e.g., cremini, shiitake, oyster), sliced

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

1 tbs Fresh thyme, chopped

To Finish

3 1/2 oz (100 g) Pecorino cheese, grated

1 units Black truffle, shaved

Method

Preparation

Cook the Tagliatelle

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.

Sauté the Mushrooms

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.

Add Mushrooms

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

Combining

Combine Pasta and Sauce

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.

Serve

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