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Tagliatelle Ai Funghi E Tartufo
dinner Main Course
Giada De Laurentiis
8 ounces long pasta, such as Tagliatelle pasta or Pappardelle
2 tablespoons olive oil
- 8 ounces fresh Porcini mushrooms if available, (or another flavorful mushroom such as Trumpet or Shiitake, chopped into 1-inch pieces)
- 1 teaspoon Kosher salt
- 3 sprigs of fresh thyme
- 2 cloves garlic, (chopped)
- 1/2 cup white wine
- 3/4 cup grated Parmigiano Reggiano cheese, (plus more for serving, if desired)
- 2 tablespoons fresh flat leaf parsley, (chopped)
6 to 8 slices of oil-packed or fresh truffle, such as Tartuflange
- Bring a large pot of water to a boil and season water generously with salt. Add pasta, and cook 1 minute less than directed on package, about 8 minutes. Reserve at least 3/4 cup pasta cooking water. Drain pasta.
- Meanwhile, heat a large skillet over medium-high. Add the olive oil and wait 30 seconds for it to heat up. Add the mushrooms to the pan in an even layer along with the salt and thyme, tossing once to coat in the oil. Stir occasionally – the mushrooms will first release water, and once the water has evaporated, they will begin to brown after about 5 minutes. Once the mushrooms have browned, about 3-5 minutes longer, add the garlic and cook for about 1 more minute, stirring often, until fragrant but not burnt. Add the white wine and stir until reduced by about half, about 2 minutes. Remove the thyme.
- Turn the heat off. Add the pasta directly to the pan. Top with Parmigiano Reggiano cheese and the reserved 3/4 cup of pasta water. Toss everything together until it creates a silky sauce, adding more pasta water if necessary. Add the fresh parsley, and toss to combine.
- Serve on 2 to 3 plates, topping each one with a few slices of truffle. Serve immediately.
- per serving
Amount/Serving % Daily Value
- 64 grams
- 20 grams
- 20 grams
- Saturated Fat
- 6 grams
- Trans Fat
- 1 grams
- 85 milligrams
- 1239 milligrams
- 5 grams
- 4 grams
- Unsaturated Fat
- 11 grams