Indulge in a dish that combines the decadence of creamy pasta with the rich, earthy flavors of wild mushrooms. This recipe promises to bring Italian inspiration straight to your table.
Ingredients
Scale:
12 oz tagliatelle pasta
Salt (for boiling water)
1 oz dried morel mushrooms (or 4 oz fresh morel mushrooms)
2 tbsp unsalted butter
1 tbsp olive oil
2 shallots, finely chopped
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken or vegetable broth
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
2 tbsp fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set the cooked pasta aside, keeping it warm.
If using dried morels, soak them in warm water for 30 minutes, then rinse and pat dry. For fresh morels, brush off any dirt and slice them into halves.
In a large skillet over medium heat, melt the butter with olive oil. Add the shallots and sauté until translucent, about 3-4 minutes. Stir in the garlic and cook for an additional minute.
Add the morel mushrooms to the pan. Cook, stirring occasionally, until the mushrooms are tender and golden brown, approximately 5-7 minutes.
Pour in the cream and broth, stirring to combine. Bring the mixture to a gentle simmer and cook for 5 minutes.
Stir in the Parmesan cheese, season with salt and pepper, and remove from heat.
Add the cooked tagliatelle to the sauce and toss to coat. If the sauce is too thick, add reserved pasta water, a tablespoon at a time, until desired consistency is achieved.
