Creamy Truffle Mushroom Tagliatelle

Silky tagliatelle coated in a luxuriously creamy truffle sauce, dotted with sautéed mixed mushrooms and finished with fresh parsley — earthy, elegant, and ready in 25 minutes.

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Ingredients (serves 2)
• 8 oz (225 g) tagliatelle
• 1 Tbsp unsalted butter
• 1 Tbsp olive oil
• 8 oz (225 g) mixed mushrooms, sliced (cremini, shiitake, etc.)
• 1 garlic clove, minced
• ½ cup (120 ml) heavy cream
• ¼ cup (25 g) grated Parmesan
• 1 tsp truffle oil (plus extra to drizzle)
• Salt & freshly ground black pepper
• 1 Tbsp chopped fresh parsley
• Optional: shaved black truffle to garnish

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Instructions
1. Cook pasta – Boil tagliatelle in salted water until al dente. Reserve ¼ cup pasta water; drain.
2. Sauté mushrooms – Heat butter and olive oil in a skillet. Add mushrooms; cook 5 min until browned. Stir in garlic; cook 30 s.
3. Make sauce – Pour in cream and Parmesan; simmer 2 min until slightly thick. Season with salt, pepper, and truffle oil.
4. Finish – Toss pasta into the sauce, adding a splash of pasta water for silkiness. Fold in parsley.
5. Serve – Plate immediately, drizzle a touch more truffle oil, and garnish with shaved truffle if using.

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