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Truffle Beef Tagliatelle al Funghi

Prep 20 minutes | Cook 40 minutes | Advanced | Serves 6 | Italian

This dish transports you to a quaint Italian trattoria, where the earthy aroma of mushrooms mingles with the rich scent of seared beef. The secret lies in the luxurious touch of truffle oil, which elevates the humble pasta to a dish that halts conversation with its depth of flavor and elegant simplicity.

Method

1. Step 1: Cook the tagliatelle in a large pot of salted boiling water until al dente, then drain and reserve a cup of pasta water.
2. Step 2: In a large pan over medium-high heat, heat olive oil and sear the sliced beef until browned. Remove and set aside.
3. Step 3: Lower the heat to medium and add shallots and garlic to the same pan, sautéing until fragrant.
4. Step 4: Add mushrooms and cook until they release their moisture and start to brown.
5. Step 5: Pour in the heavy cream, bring to a gentle simmer, then stir in the truffle oil.
6. Step 6: Return the beef to the pan, and season with salt and pepper. Toss to coat in the sauce.
7. Step 7: Add the cooked tagliatelle to the pan, and toss with the sauce, adding reserved pasta water as needed for desired consistency.
8. Step 8: Garnish with chopped parsley and grated Parmesan before serving.

Serving suggestion

Warm crusty bread with a simple olive oil and balsamic vinegar dip.

A glass of Barolo or Chianti, with its bold, earthy notes.