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Truffle Tagliatelle with Wild Mushrooms and Parmesan Crisp

Prep 20 minutes | Cook 30 minutes | Advanced | Serves 2 | Italian

Indulge in the luxurious flavors of delicate truffle oil enveloping fresh tagliatelle, paired with a medley of earthy wild mushrooms and crowned with a crispy, golden Parmesan lace. This dish transforms your dining table into an elegant Italian bistro, enchanting your taste buds with every savory bite.

What you have

• tagliatelle 200g
• mixed wild mushrooms 200g
• garlic 2 cloves
• olive oil 3 tablespoons
• Parmesan cheese 50g
• truffle oil 1 tablespoon
• fresh parsley 2 tablespoons

Method

1. Step 1: Cook the tagliatelle in salted boiling water according to package instructions until al dente, then reserve 1/2 cup of pasta water and drain the rest.
2. Step 2: In a large skillet, heat olive oil over medium heat and add minced garlic, sautéing for 1 minute until fragrant. Then, add the wild mushrooms and cook until softened, about 5-7 minutes.
3. Step 3: Add the cooked tagliatelle to the skillet with mushrooms, drizzle in the truffle oil, and gradually stir in reserved pasta water to achieve a creamy consistency. Season with salt and black pepper to taste.
4. Step 4: For the Parmesan crisp, preheat the oven to 400°F (200°C). Place a small mound of grated Parmesan on a parchment-lined baking sheet and bake for 5-7 minutes until golden and crispy. Allow to cool slightly.
5. Step 5: Serve the tagliatelle in shallow bowls, topped with freshly chopped parsley and the Parmesan crisp placed elegantly on top.

Serving suggestion

Arugula Salad with Lemon Vinaigrette

A glass of Pinot Grigio for a refreshing complement