Ingredients

3 tablespoons unsalted butter

12 oz cremini mushrooms, sliced

1 large shallot, minced

4 garlic cloves, thinly sliced

2/3 cup dry white wine

1 cup reserved pasta water

1 cup heavy cream

2 teaspoons Dijon mustard

1 tablespoon truffle puree

8 oz dried egg tagliatelle pasta

2-3 dashes sherry vinegar

Kosher salt and freshly cracked black pepper

Parmesan cheese, for serving

Minced chives or parsley, for serving

Instructions

Step 1: Bring a pot of salted water to a rolling boil. Add the tagliatelle pasta and cook until al dente. Reserve 1 cup of the starchy pasta water and then drain the pasta.

Step 2: While heating the water, warm a large skillet over medium-high heat. Melt the butter, then add the sliced mushrooms. Stir to coat the mushrooms in butter and let them brown undisturbed for 3-4 minutes. Flip and continue cooking until browned all over.

Step 3: Add the minced shallot and sliced garlic to the skillet. Cook for 2 minutes, stirring frequently, until softened. Pour in the white wine to deglaze the pan and simmer until mostly evaporated.

Step 4: Stir in the reserved pasta water, heavy cream, Dijon mustard, and truffle puree. Bring the sauce to a gentle simmer and season with salt and plenty of freshly cracked black pepper.

Step 5: Add the cooked pasta to the sauce and toss well to coat. Simmer for 2-3 minutes until the sauce thickens and clings to the pasta. Adjust seasoning with salt, pepper, and 2-3 dashes of sherry vinegar.

Step 6: Divide the pasta into serving bowls and top with freshly grated Parmesan cheese and minced chives or parsley.

Tips & Variations

For a more intense truffle flavor, add a drizzle of truffle oil just before serving.

You can substitute cremini mushrooms with shiitake or porcini for different earthy notes.

If you prefer a lighter sauce, reduce the heavy cream by half and add more reserved pasta water as needed.

Use fresh tagliatelle if available for an even better texture and flavor.

FAQs

Can I use other types of pasta for this recipe?

Yes, this sauce works well with a variety of pasta shapes such as fettuccine, pappardelle, or even penne. Choose a pasta that holds the creamy sauce well.

Is truffle puree necessary, or can I substitute it?

Truffle puree adds a distinctive earthy flavor but if you don’t have it on hand, you can use truffle oil or omit it entirely. The dish will still be delicious with the mushrooms and creamy sauce.