Tagliatelle with chanterelles and truffle oil

6 servings

30 minutes

The recipe was shared with us by Tutta la vita chef Rodion Sadovsky.

Energy value per serving

• Calories: 751.4
• Proteins: 20.1g
• Fats: 48.5g
• Carbohydrates: 56.1g

Ingredients

• Tagliatelle pasta: 480 g
• Onion: 60 g
• Garlic: 20 g
• Thyme: 4 g
• Chanterelles: 300 g
• Cream 33%: 400 ml
• Truffle oil: 8 ml
• Parsley: 12 g
• Vegetable oil: 8 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Boil the pasta until al dente.

   Required ingredients:

   • Tagliatelle pasta: 480 g

2. Wash and dry the mushrooms with a paper towel.

   Required ingredients:

   • Chanterelles: 300 g

3. Chop the onion and garlic into small cubes.

   Required ingredients:

   • Onion: 60 g
   • Garlic: 20 g

4. Sauté the chanterelles, onion, and garlic with a sprig of thyme for 3-4 minutes in a heated pan.

   Required ingredients:

   • Chanterelles: 300 g
   • Onion: 60 g
   • Garlic: 20 g
   • Thyme: 4 g

5. Add cream, salt, and pepper to the onion-mushroom mixture. Stirring constantly, simmer the sauce for 3 minutes. Remove the thyme sprig.

   Required ingredients:

   • Cream 33%: 400 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Combine the cooked pasta with the sauce and mix well.

   Required ingredients:

   • Tagliatelle pasta: 480 g

7. Place the cooked pasta on a plate, garnish with chopped parsley, and drizzle with truffle oil.

   Required ingredients:

   • Parsley: 12 g
   • Truffle oil: 8 ml