Ingredients
- 400 g Fresh Tagliatelle pasta
- 200 g Fresh or dried Porcini mushrooms (if dried, soaked in hot water)
- 2 Tablespoons Truffle crush
- 1 Garlic clove, chopped
- 2 Tablespoons Organic Extra Virgin Olive Oil
- 100 ml Cooking cream
- Grated Parmigiano Reggiano, to taste
- Salt and pepper, to taste
- Fresh chopped parsley for garnish
Instructions
Prepare the Mushrooms:
1. If using dried porcini mushrooms, soak them in hot water for 15-20 minutes, then drain and slice them. If using fresh, slice them directly.
2. In a pan, heat the Organic Extra Virgin Olive Oil over medium heat, then add the garlic and sauté until golden.
3. Add the porcini mushrooms and cook for about 5-7 minutes until tender.
Cook the Tagliatelle:
4. Meanwhile, bring a large pot of salted water to a boil and cook the fresh tagliatelle according to the package instructions.
5. Drain the tagliatelle, reserving some cooking water.
Prepare the Sauce:
6. Add the Truffle crush and cooking cream to the mushrooms in the pan. Stir and let it cook for 2-3 minutes until combined.
7. If the sauce is too thick, add a bit of the reserved pasta cooking water to adjust the consistency.
Combine and Serve:
8. Add the cooked tagliatelle to the pan and toss gently to coat with the sauce.
9. Season with salt, pepper, and grated Parmigiano Reggiano to taste.
10. Garnish with fresh chopped parsley and serve immediately.
— Preparation Time: 10 minutes
