Tagliatelle with Creamy Mushroom and Thyme Sauce

Ingredients

• 400 g tagliatelle
• 400 g chestnut mushrooms
• 200 ml double cream
• 3 clove garlic cloves
• 60 g parmesan, finely grated
• 6 fresh thyme
• 30 g butter
• 100 ml dry white wine
• 1 tsp black pepper

Method

1. 1

   Bring a large pan of salted water to the boil and cook the tagliatelle according to packet instructions. Reserve a mugful of pasta water before draining.

2. 2

   Meanwhile, melt the butter in a large frying pan over a medium-high heat. Slice the mushrooms and fry for 5–6 minutes until golden, stirring occasionally.

3. 3

   Add the crushed garlic and thyme leaves and cook for 1 minute until fragrant.

4. 4

   Pour in the white wine and let it bubble for 2 minutes, then reduce the heat and stir in the double cream.

5. 5

   Simmer gently for 3–4 minutes until the sauce thickens slightly. Season generously with salt and black pepper.

6. 6

   Toss the drained tagliatelle through the sauce, adding a splash of pasta water to loosen if needed.

7. 7

   Serve immediately with a generous grating of parmesan on top.