Truffle Mushroom Pasta
A creamy, earthy pasta dish combining egg tagliatelle with a luscious mushroom sauce infused with black truffle and fresh herbs.
Equipment
- Large pot for boiling pasta
- Large Skillet
Ingredients
- 3 Tbsp. unsalted butter
- 12 oz. cremini mushrooms (sliced)
- 1 large shallot (minced)
- 4 cloves garlic (thinly sliced)
- ⅔ cup dry white wine
- 1 cup reserved pasta water
- 1 cup heavy cream
- 2 tsp. dijon mustard
- 1 Tbsp. truffle puree
- 8 oz. dried egg tagliatelle pasta
- 2-3 dashes sherry vinegar
- Kosher salt and freshly cracked black pepper (to taste)
- Parmesan cheese (for serving)
- Minced chives or parsley (for serving)
Instructions
- Cook pasta in a large pot of salted boiling water until al dente. Reserve one cup of pasta water before draining.
- In a large skillet, heat butter over medium-high heat. Add sliced mushrooms and brown them on both sides.
- Add minced shallot and garlic, cooking until fragrant. Pour in white wine and simmer until mostly evaporated.
- Stir in reserved pasta water, heavy cream, dijon mustard, and truffle puree. Season with salt and pepper.
- Add cooked pasta to the sauce, tossing to coat. Let it simmer for 2-3 minutes to thicken.
- Finish with a dash of sherry vinegar, taste, and adjust seasoning if needed. Serve immediately with grated parmesan and herbs.
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Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently with a splash of cream or pasta water.