Mushroom & Truffle Tagliatelle Recipe

Bring water to boil

Fill a large pot with water and bring to a rolling boil. Add 2 tbs salt to the water (it should taste like the sea).

Cook pasta

Add 400 g tagliatelle to the boiling water and cook until al dente according to package directions (usually 3–4 minutes for fresh, 7–9 for dried). Reserve 240 ml (about 1 cup) of pasta cooking water before draining. Drain and set pasta aside, tossing with a little oil to prevent sticking if needed.

Prepare mushrooms

Wipe and roughly slice 500 g mixed mushrooms; trim tough stems. Pat dry so they brown rather than steam.

Sauté aromatics

In a wide skillet over medium heat add 1 tbs olive oil and 2 tbs butter. When butter foams, add the finely minced shallot and sauté 1–2 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Brown mushrooms

Increase heat to medium-high. Add mushrooms in a single layer (work in batches if necessary). Let them sit undisturbed 2 minutes to brown, then stir and continue to cook until golden and most moisture has evaporated, about 6–8 minutes total.

Deglaze and braise

Pour in 80 ml dry white wine to deglaze the pan, scraping up browned bits. Let the wine reduce by half (~2–3 minutes). Add 120 ml stock, 1 tsp fresh thyme leaves, 1 tsp salt and 1 tsp black pepper. Reduce heat to medium-low and simmer gently until the liquid reduces and mushrooms are tender, about 6–8 minutes. Taste and adjust seasoning.

Reserve mushroom cooking liquid

Once reduced, spoon out and reserve about 60 ml of the concentrated mushroom cooking liquid for the sauce. Keep mushrooms warm in the pan off the heat.

Make truffle cream

In a separate small saucepan over low heat, combine 120 ml heavy cream with the reserved 60 ml concentrated mushroom liquid. Warm gently until just simmering; do not boil. Remove from heat and whisk in 80 g finely grated pecorino romano until smooth. The sauce should be creamy and slightly thick—if too thick, add 1–2 tbs reserved pasta water.

Mount with butter

Return the mushroom skillet to low heat. Add the cream-pecorino mixture to the mushrooms and stir to combine. Off heat, whisk in 30 g cold cubed butter a few pieces at a time to emulsify and give the sauce a glossy finish. If using, add 1 tsp truffle oil now and stir gently. Adjust seasoning with salt and pepper.

Combine pasta and sauce

Add the drained tagliatelle to the mushroom-truffle sauce and toss gently over low heat for 1–2 minutes so pasta absorbs the sauce. If the sauce needs loosening, add reserved pasta water, 1 tbs at a time, until the desired consistency is reached.

Plate and finish

Divide pasta among 4 warmed plates. Spoon any remaining mushrooms and sauce over the top. Grate additional pecorino to taste if desired, then shave 10 g fresh black truffle thinly over each portion. Sprinkle 1 tbs chopped parsley and finish with 1/2 tsp freshly ground black pepper.

Serving suggestion

Serve immediately while hot. Offer extra pecorino and a few drops of truffle oil at the table for added aroma.