Creamy Mushroom & Truffle Oil Tagliatelle - Recipe

In the realm of culinary delights, few things can match the luxurious combination of creamy sauces, mushrooms, and the unmistakable aroma of truffle oil. This creamy mushroom and truffle oil tagliatelle recipe is not just a dish; it's an experience - a symphony of flavours that will transport your taste buds to new heights of indulgence. Whether you're looking to impress a special someone or simply treat yourself to a gourmet meal at home, this recipe is sure to delight.

Ingredients:

• 1 tbsp olive oil
• 4-5 baby portobello mushrooms sliced
• 1 clove garlic optional
• 200g/1/2 lbs fresh or dried tagliatelle or linguine
• 100 ml/1/3 cup double cream/heavy cream
• 2-3 tbsp freshly grated Parmesan cheese
• 2 tsp White Truffle Oil
• Atlantic Sea Salt
• Whole Black Pepper

Method:

1. Cook pasta in salted water according to package directions. Note that fresh pasta only takes about 3 minutes to cook after the water boils.
2. While pasta is cooking, cook sliced portobello mushrooms with salt and pepper over medium heat for 5 minutes. Then add minced garlic if using and cook for 30 seconds longer.
3. Drain cooked pasta and reserve ½ cup of water you cooked pasta in. Do not rinse your pasta.
4. Take the pan with the mushrooms off the heat, then add to the pan with the hot pasta, truffle oil, double/heavy cream and grated parmesan gently toss to coat.
5. Your pasta will absorb the sauce very quickly. Add reserved pasta water to loosen the sauce to a silky smooth consistency. Add salt and pepper to taste.

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