Wild Mushroom Alfredo Tagliatelle Recipe

Bring water to a boil

Bring a large pot (at least 6 qt) of water to a rolling boil. Add 2 tablespoons salt so the water tastes like the sea.

Cook tagliatelle

Cook 12 oz tagliatelle according to package instructions until very al dente (1–2 minutes less than package time for dried; for fresh cook 2–4 minutes). Reserve 1 1/2 cups of pasta cooking water, then drain the pasta and set aside.

Prepare mushrooms

If using dried porcini, rehydrate in 1/2 cup warm water for 20–30 minutes, then drain, reserving liquid and chopping porcini. Clean fresh mushrooms by brushing or wiping; slice porcini and cremini about 1/4-inch thick, tear larger black trumpets into bite-sized pieces.

Sauté mushrooms

Heat a large wide skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. When butter foams, add sliced mushrooms in a single layer (work in batches if necessary to avoid crowding). Let mushrooms brown without stirring for 2–3 minutes, then stir and continue until golden and most moisture has evaporated, about 6–8 minutes total. Transfer browned mushrooms to a bowl and set aside.

Cook aromatics

Reduce heat to medium. Add remaining 1 tablespoon butter to the pan. Add 1 cup minced shallot and cook, stirring, until softened and translucent, about 3–4 minutes. Add 3 minced garlic cloves and 1 teaspoon fresh thyme leaves; cook 30–45 seconds until fragrant. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper.

Deglaze

Pour in 1 cup dry white wine (or use reserved porcini soaking liquid plus additional water) and bring to a simmer, scraping up browned bits from the bottom of the pan. Reduce until about half remains, about 3–4 minutes.

Build sauce

Add 1 cup low-sodium stock and 1 cup heavy cream. Bring to a gentle simmer and cook, stirring occasionally, until slightly thickened, about 5–7 minutes. Taste and adjust seasoning with a pinch of nutmeg and optional lemon zest.

Incorporate cheese

Reduce heat to low. Gradually whisk in 1 cup finely grated Pecorino Romano until melted and smooth. If the sauce seems too stiff, add reserved pasta water, 2–3 tablespoons at a time, to loosen to a silky pouring consistency.

Finish sauce

Stir in 2 tablespoons cold unsalted butter off the heat to enrich and gloss the sauce. Return the browned mushrooms (and any accumulated juices) to the pan and stir to combine, warming them through for 1–2 minutes.

Combine pasta and sauce

Add the drained tagliatelle to the mushroom-alfredo sauce. Toss gently with tongs or two forks for 1–2 minutes over low heat so the pasta absorbs sauce and everything is evenly coated. Add reserved pasta water as needed (1–4 tablespoons) to reach desired creaminess.

Adjust and plate

Taste and adjust seasoning with salt and freshly ground black pepper. Divide between 4 warmed plates or bowls.

Garnish and serve

Top each portion with the additional 1 oz finely grated Pecorino Romano, sprinkle 2 tablespoons chopped parsley across the servings, add an extra grind of black pepper to taste, and serve immediately.