Truffle Pasta with Mushrooms (Easy Truffle Tagliatelle)

When the pasta itself carries the truffle, you only need a few ingredients. Néssi tagliatelle with egg and truffle plus mushrooms, butter and parmesan make an elegant dinner in under 30 minutes.

Serves: 4 · Prep: 10 min · Cook: 15 min

Ingredients

• 1 pack (17.6 oz) Néssi Tagliatelle with Egg and Truffle
• 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
• 2 tbsp extra virgin olive oil
• 4 tbsp butter
• 1 shallot, finely chopped
• 2 sprigs fresh thyme
• 3/4 cup grated parmesan, plus more to serve
• Sea salt and freshly ground black pepper

Instructions

1. Heat the olive oil in a large skillet over high heat. Add the mushrooms in a single layer and cook without stirring for 3 minutes, then stir and cook until golden. Season with salt.
2. Lower the heat, add 2 tbsp butter, the shallot and thyme, and cook 2 minutes.
3. Meanwhile, cook the tagliatelle in salted boiling water according to the package. Reserve 1 cup of pasta water.
4. Transfer the pasta to the skillet with the remaining butter, the parmesan and a splash of pasta water. Toss until glossy and creamy.
5. Serve with more parmesan and black pepper.

Tips

• Do not crowd the mushrooms or they will steam instead of brown.
• For a richer version, add 1/2 cup heavy cream with the pasta.

More: Italian Thanksgiving menu · egg pasta guide