Ingredients:

  • 1 pound (450g) dried tagliatelle pasta
  • 4 quarts (4 liters) water
  • 2 tablespoons (30ml) kosher salt
  • 2 tablespoons (30ml) olive oil
  • 1 pound (450g) mixed mushrooms (cremini, shiitake, oyster), sliced
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (e.g., Sauvignon Blanc, Pinot Grigio)
  • 1 cup (240ml) heavy cream
  • 1/4 cup (30g) grated Parmesan cheese, plus more for serving
  • 2 tablespoons (30g) unsalted butter
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper to taste
  • 1-2 teaspoons truffle oil, to taste (optional, but highly recommended)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Bring salted water to a rolling boil. Add tagliatelle and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and sauté until browned and softened, about 8-10 minutes.
  3. Add minced garlic to the skillet and cook until fragrant, about 30 seconds. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Reduce wine by half.
  4. Stir in heavy cream, Parmesan cheese, and nutmeg. Bring to a simmer and cook until the sauce has thickened slightly, about 5 minutes.
  5. Add cooked tagliatelle to the skillet with the sauce. Toss to coat, adding reserved pasta water as needed to achieve the desired consistency. Stir in butter. Season with salt and pepper to taste.
  6. Drizzle with truffle oil (if using). Garnish with fresh parsley and additional Parmesan cheese. Serve immediately.