Pasta Tagliatelle Recipe
With Porcini, Truffle Oil and Parmesan Cheese
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Ingredients
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Pasta
Sauce
Garnish
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring salted water to a boil over high heat.
- 2
Cook Pasta
Add the tagliatelle pasta to the boiling water and cook according to package instructions, usually about 8-10 minutes for al dente.
- 3
Drain Pasta
Once cooked, drain the pasta in a colander and reserve about 1 cup of the pasta cooking water.
Preparing Sauce
- 4
Rehydrate Porcini Mushrooms
In a small bowl, soak the dried porcini mushrooms in hot water for about 15 minutes until they are soft. Drain and chop them finely, reserving the soaking liquid.
- 5
Sauté Garlic and Mushrooms
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped porcini mushrooms. Sauté for 3-4 minutes until fragrant.
- 6
Add Cream and Cheese
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and mix until melted and smooth.
- 7
Combine Pasta and Sauce
Add the drained tagliatelle to the skillet with the sauce. If the sauce is too thick, add a little reserved pasta water to reach desired consistency. Drizzle with truffle oil and season with black pepper.
Serving
- 8
Plate the Pasta
Divide the pasta among plates. Garnish with chopped fresh parsley and extra grated Parmesan cheese.
- 9
Serve
Enjoy your delicious tagliatelle with porcini, truffle oil, and Parmesan cheese!
