Chestnut Tagliatelle with Truffle Mushroom Sauce

Prep time: 25 mins | Serves: 2

Ingredients

For the Pasta

• 250g chestnut tagliatelle (fresh or dried)

• 4g sea salt (for boiling water)

For the Sauce

• 300g mixed mushrooms, sliced

• 30g unsalted butter

• 10g olive oil

• 15g shallot, finely diced

• 10g garlic, chopped

• 100g double cream

• 40g white wine

• 20g parmesan, finely grated

• 10g truffle paste or 5g truffle oil

• 5g lemon juice

• 6g sea salt

• 2g freshly ground black pepper

• 10g parsley, chopped (for garnish)

Method

1. Bring a large pot of salted water to the boil and cook the tagliatelle until al dente. Reserve 50g of the pasta water before draining.

2. Meanwhile, heat the butter and olive oil in a pan over medium heat. Add the shallot and garlic, cooking until soft and fragrant.

3. Add the mushrooms and sauté for 6–8 minutes until golden and reduced.

4. Deglaze the pan with white wine, simmering for 1–2 minutes until almost evaporated.

5. Stir in the cream, parmesan, truffle paste, salt, pepper and a splash of the pasta water. Simmer gently until the sauce thickens and coats the back of a spoon.

6. Add the cooked tagliatelle and toss until silky and well combined. Finish with lemon juice and chopped parsley.

7. Serve immediately with a drizzle of truffle oil and extra parmesan if you fancy.

Storage.

Best enjoyed fresh! If needed, store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of cream or stock to loosen.