Ingredients
Scale
- 8 ounces tagliatelle pasta
- 8 ounces assorted mushrooms
- 1 garlic clove, crushed
- 1 teaspoon chicken base
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- ½ cup freshly grated parmesan cheese
- 2 tablespoons white truffle oil
- ½ teaspoon crushed red pepper
- 2 tablespoons fresh chives, chopped
- juice of ½ lemon
- 1 teaspoon lemon zest
- freshly grated parmesan, for garnish
Instructions
- Cook tagliatelle in a large pot of well-salted water according to package directions. Reserve ⅓ cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large sauté pan over low heat. Add crushed garlic and cook until fragrant.
- Slice half the mushrooms into very fine slices (do not chop) and add to the pan. Cook for 3 minutes, stirring often.
- Slice remaining mushrooms into ⅛ inch slices and add to pan along with half of the 1/2 the chives, crushed red pepper, and chicken base.
- When pasta is done, use tongs to transfer it directly to the sauté pan, bringing ⅓ cup of pasta water with it.
- Add butter and cook, tossing until melted. Add parmesan and continue tossing until the sauce is silky and coats the pasta.
- Add lemon juice and truffle oil and toss in remaining chives.
- Serve warm, garnished with lemon zest and parmesan.
Notes
- Mushrooms: a mix works best. We used baby bellas and oyster mushrooms, but Shiitake, cremini, or button mushrooms all work well.
- Truffle oil: use white truffle oil and add it at the end. It's a finishing oil and loses its aroma when cooked over heat.
- Pasta water: don't skip reserving it. The starch is what helps the butter and parmesan emulsify into a silky sauce.
- Pasta: tagliatelle is our preference but fettucine or linquine work beautifully here too.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Entrée
- Cuisine: Italian-American
Nutrition
- Serving Size: 8 oz
- Calories: 715
- Sugar: 7.1 g
- Sodium: 157.6 mg
- Fat: 28 g
- Carbohydrates: 99.7 g
- Protein: 19.8 g
- Cholesterol: 30.8 mg