Mushroom and Truffle Oil Tagliatelle

Ingredients

• 400 g dried tagliatelle
• 400 g chestnut mushrooms, sliced
• 20 g dried porcini mushrooms
• 3 clove garlic cloves
• 150 ml double cream
• 2 tsp truffle oil
• 60 g Parmesan, grated
• 5 g fresh thyme

Method

1. 1

   Soak the dried porcini in 150 ml of boiling water for 10 minutes. Drain, reserving the soaking liquid, and roughly chop the porcini.

2. 2

   Cook the tagliatelle in well-salted boiling water until al dente. Reserve some pasta water and drain.

3. 3

   Heat a large frying pan over high heat without oil. Add the chestnut mushrooms and cook dry for 3–4 minutes until they release their moisture and begin to colour. Add a drizzle of oil, the garlic and thyme leaves and fry for 2 minutes.

4. 4

   Add the porcini and their strained soaking liquid. Bubble for 2 minutes, then pour in the cream and simmer for 3 minutes until slightly thickened.

5. 5

   Stir in the Parmesan, then toss through the drained tagliatelle. Remove from the heat and drizzle with truffle oil. Serve immediately.