Tagliatelle Recipe
Sauteed Forest Mushrooms white wine, mushroom broth, parmesan reggiano, truffle
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Ingredients
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Pasta
Mushrooms & Aromatics
Liquids & Sauce
Finishing & Garnish
Method
Pasta
- 1
Boil pasta
Fill a large pot with about 4–5 liters (or enough) water. Bring to a rolling boil and add 1 tablespoon salt and 1 teaspoon olive oil (optional). Add 12 oz tagliatelle and cook until al dente according to package instructions (usually 7–9 minutes for dried; 2–3 minutes for fresh). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Mushrooms & Aromatics
- 2
- 3
Sear mushrooms
In a large wide skillet or sauté pan over medium-high heat, add 1 tablespoon olive oil and 2 tablespoons unsalted butter. When the butter foams and the pan is hot, add the sliced mushrooms in a single layer (do this in two batches if needed to avoid crowding). Let mushrooms cook without moving for 2–3 minutes so they develop color, then stir and continue to cook until golden brown, about 4–5 minutes total per batch. Season lightly with 1 tsp of the salt while cooking so they release moisture and caramelize.
- 4
Liquids & Sauce
- 5
Deglaze with wine
Raise heat to medium-high and pour in 1 cup dry white wine to deglaze the pan. Use a wooden spoon to scrape up browned bits from the bottom. Let the wine simmer and reduce by about half, 3–4 minutes, concentrating the flavor.
- 6
Add broth and simmer
Add 1 cup mushroom or vegetable broth, bring to a gentle simmer, and cook for 3–4 minutes so flavors meld. Taste and adjust seasoning: add remaining salt (total for the dish is about 3 tsp, but adjust to preference) and pepper.
- 7
Finish sauce
Lower heat to medium-low. Stir in 1 oz heavy cream if using (for a silkier sauce). Add 3 oz freshly grated Parmigiano-Reggiano and 1 tablespoon unsalted butter, stirring until the cheese and butter melt and the sauce becomes glossy. If the sauce is too thick, add reserved pasta water, 2 tablespoons at a time, until you reach a loose but clingy consistency that will coat the tagliatelle.
Combine & Finish
- 8
Toss pasta with sauce
Add the drained tagliatelle directly into the pan with the mushroom sauce (or transfer sauce to the pasta pot). Toss gently and continuously over low heat for 1–2 minutes so the pasta absorbs the sauce and everything is evenly coated. If needed, add more reserved pasta water to loosen the sauce.
- 9
Adjust and plate
Taste and adjust seasoning with salt and pepper. Divide among 4 warmed plates or bowls.
- 10
Garnish
Finish each portion with a drizzle (about 1/2 tsp total divided) of truffle oil or a few thin shavings of fresh black truffle for an intense aroma. Sprinkle additional Parmigiano-Reggiano (about 1 tbsp per serving) and chopped parsley or microgreens.
