Skill easy
Serves 4
Ingredients
250g dried tagliatelle (good quality)
1 Tbsp olive oil
1 shallot, finely diced
2 cloves garlic, finely sliced
500g fresh porcini mushrooms, cleaned and sliced into 3mm-thick slices
10 fresh tarragon leaves (if available or could use thyme)
20g butter
1 lemon
Sea salt and freshly cracked pepper
20g italian parsley, roughly chopped
Fresh parmesan cheese
Extra virgin olive oil
Method
Bring a large pot of heavily salted water to the boil.
Cook the tagliatelle as directed by the instructions. Do not over cook!
Over a moderate heat add the olive oil to a large fry pan with the shallots.
Saute for a couple of minutes without colouring.
Add the garlic, mushrooms and tarragon (if using) or thyme and saute for 5 minutes.
Ladle in about Πcup of the pasta water and add the butter, season with salt and cracked pepper. Stir through to create a creamy sauce.
As soon as the tagliatelle is tender when tasted, drain and add to the pan with the mushrooms, leaving a little cooking water to the side.
Squeeze over a little lemon juice and grate over a generous amount of parmesan cheese.
Remove from the heat.
Add the parsley and toss gently to combine.
If the pasta is looking clumpy and heavy add a little more pasta water and toss together, until you get a light, glossy sauce.
To finish, adjust seasoning, grate over more parmesan and drizzle over as little or as much extra virgin olive oil as you like. Enjoy.
