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Name: Mushroom Tagliatelle
Prep time: 3 min
Total time: 18 min
Yield: 4 servings
Ingredients: 400 g dried tagliatelle; 4 L water, for boiling (discard all but 60 ml after cooking); 12 g fine salt, for the pasta water; 30 ml extra-virgin olive oil; 40 g unsalted butter, divided; 500 g chestnut mushrooms, cleaned and sliced 5 mm thick; 3 g fine salt; 2 g black pepper, freshly ground; 3 garlic cloves, finely minced; 4 fresh thyme sprigs, leaves stripped; 120 ml dry white wine; 180 ml double cream; 20 g Parmesan, finely grated; 15 g fresh flat-leaf parsley, leaves roughly chopped; 20 g Parmesan, finely grated

Mushroom Tagliatelle

Chestnut mushrooms, thyme, white wine and cream coat al dente ribbons of pasta.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Mushroom Tagliatelle

Chestnut mushrooms, thyme, white wine and cream coat al dente ribbons of pasta.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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