Truffle Mushroom Pasta
Silky tagliatelle with wild mushrooms, black truffle, aged parmesan, and a touch of cream. Pure Italian luxury.
🛒 Ingredients
- 200g fresh tagliatelle
- 300g mixed wild mushrooms (porcini, chanterelle, shiitake)
- 3 cloves garlic, minced
- 50g unsalted butter
- 100ml heavy cream
- 80g aged parmesan, finely grated
- 2 tsp black truffle oil
- 1 sprig fresh thyme
- to taste sea salt and black pepper
- handful fresh flat-leaf parsley
👨🍳 Method
- 1
Bring a large pot of heavily salted water to boil.
- 2
Clean mushrooms with a damp cloth and tear into bite-sized pieces.
- 3
Melt butter in a wide pan over high heat until foaming. Add mushrooms in a single layer — do not stir for 2 minutes.
- 4
Add garlic and thyme, stir and cook for another 2 minutes until golden.
- 5
Pour in cream, reduce heat to medium, simmer 3 minutes until slightly thickened.
- 6
Cook tagliatelle for 2-3 minutes (or per package instructions). Reserve 1 cup pasta water.
- 7
Add pasta to the mushroom pan with a splash of pasta water. Toss vigorously.
- 8
Remove from heat, fold in parmesan, drizzle truffle oil, season generously.
💡 Chef's Tips
- →Never wash mushrooms under water — they absorb it like a sponge.
- →Use the pasta water starch to create a silkier sauce.
- →Add truffle oil off-heat to preserve its aroma.
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