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.
⸻
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
⸻
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.
⸻
Craving more irresistible pasta dishes? Comment PASTA to get the Pasta eBook featuring 2 ,215 recipes for $3.90 USD. Or comment 100 to unlock 100 themed eBooks — over 80 ,000 recipes — for just $5 USD.
