This is a next level of pasta yumminess. Luxurious garlic butter creamy sauce enveloping umami rich mushrooms with sexy swirls of elegant pasta is the ultimate pasta dish in my opinion. It’s a perfect winter meal or when you need a hug in a bowl or even an elegant intimate dinner party. Not that we need a reason to eat creamy pasta.
STEPS:
- Start with a large skillet of frying pan. Heat it up well.
- Warm the butter and add garlic. I mean garlic butter, need I say more. This is the beginning of beautiful things about to happen.
- Add all the sliced mushrooms. Take your time to sauté them well. This is critical and defines the entire dish. The mushrooms will sweat out a ton of moisture and reduce dramatically. Not to worry they will be intense and delicious.
- Add the cream, parmesan and toss them with hot pasta.
- Oh and get the really good quality pasta, you know the bronze cut type of tagliatelle or fettuccine or any long flat pasta. Makes a huge difference.
- Add the pasta water little by little to create a silky sauce. Generously add fresh cracked pepper and salt to taste.
- And for the next level of yumminess add a couple spoons of truffle powder or oil. Toss well and dig in!
Tagliatelle with Truffle Mushroom Alfredo
- 1 lb or more mixed fresh mushrooms, cleaned and sliced (I used a combo of chanterelles, shiitake, cremini, oyster)
- 4 fat cloves of fresh garlic, minced
- 2-3 tablespoons butter or vegan butter
- 1 cup heavy whipping cream, coconut milk works well for vegan, but regular cream works the best
- 12-16 oz really good quality tagliatelle or fettuccine or any long flat pasta
- ½ cup fresh Parmesan cheese
- 1 cup reserved pasta water
- 1-3 teaspoon truffle powder or paste or truffle oil to finish (highly recommended)
- 1 teaspoon salt (more to taste)
- lots of fresh ground black pepper
- parsley to garnish
DIRECTIONS
- Cook the long pasta of you’re choosing in a large pot according to package directions. Drain, reserving about a cup of the water, and return to pan.
- Wipe clean the mushrooms. In a large skillet or pan warm the half the butter and add the garlic + mushrooms.
- Sauté until the mushrooms are soft with deep golden coloring about 12-15 minutes. Take your time to do this as theres very little to this pasta and everything depends on the mushrooms. Add the cream and the rest of the butter. Simmer over low heat.
- Add mushroom sauce to the hot fettuccine in the pan. Gently tossing with tongs to mix. Add 3/4 of the Parmesan and up to 1 cup of reserved pasta water as needed to get the consistency to a thick sauce. Add the truffle if using. Season with salt and generously with freshly cracked black pepper. Serve with the remaining parmesan cheese. Serves about 4.
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