Mushroom truffle pasta, brown butter sage
Mushroom truffle pasta, brown butter sage
Ingredients
For the Pasta
- 1 pound Tagliatelle pasta
- 2 teaspoons Salt, for pasta water
For the Brown Butter Sage Sauce
- 6 tablespoons Unsalted butter
- 12 Fresh sage leaves, whole, for crisping
- 1/4 cup Fresh sage leaves, finely chopped
- 12 ounces Mixed wild mushrooms, cleaned and sliced
- 1 Shallot, large, finely minced
- 3 Garlic cloves, minced
- 1/4 cup Dry white wine, such as Pinot Grigio (optional)
- 1/4 cup Heavy cream
- 1 cup Parmigiano-Reggiano cheese, freshly grated, plus more for serving
- 2 teaspoons White truffle oil
- 1/2 teaspoon Salt, or to taste
- 1/4 teaspoon Black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat. Add 2 teaspoons of salt to the water. Add the tagliatelle pasta and cook according to package directions until al dente, usually 8 to 10 minutes.
⏱️ 10 min•🌡️ Boiling - 2
Before draining the pasta, reserve 1 1/2 cups of the starchy pasta cooking water. Drain the pasta and set aside.
⏱️ 2 min - 3
While the pasta cooks, prepare the brown butter sage sauce. In a large skillet or sauté pan, melt the 6 tablespoons of unsalted butter over medium heat. Continue to cook, swirling occasionally, until the butter turns a nutty brown color and smells fragrant, about 5 to 7 minutes. Be careful not to burn it.
⏱️ 7 min•🌡️ Medium heat - 4
Once the butter is browned, add the 12 whole sage leaves to the pan and fry until crisp, about 30 seconds to 1 minute. Remove the crisp sage leaves with a slotted spoon and set them aside on a paper towel-lined plate to drain. Keep the pan with the brown butter on the heat.
⏱️ 1 min•🌡️ Medium heat - 5
Add the minced shallot to the brown butter in the skillet and sauté until softened and translucent, about 2 to 3 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 4 min•🌡️ Medium heat - 6
Add the sliced mixed wild mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and turn golden brown, about 5 to 7 minutes.
⏱️ 7 min•🌡️ Medium-high heat - 7
If using, pour in the 1/4 cup of dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, about 1 to 2 minutes.
⏱️ 2 min•🌡️ Medium-high heat - 8
Stir in the 1/4 cup of heavy cream and 1 cup of the reserved pasta cooking water. Bring the sauce to a gentle simmer. Add the cooked tagliatelle pasta to the skillet, along with the 1/4 cup of chopped fresh sage and 1 cup of freshly grated Parmigiano-Reggiano cheese. Toss well to coat the pasta, adding more pasta water, 1/4 cup at a time, if needed to reach your desired sauce consistency.
⏱️ 3 min•🌡️ Medium heat - 9
Remove the skillet from the heat. Drizzle in the 2 teaspoons of white truffle oil. Season the pasta with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Taste and adjust seasonings as needed.
⏱️ 1 min - 10
Divide the pasta among 4 serving bowls. Garnish each serving with the reserved crisp sage leaves and additional freshly grated Parmigiano-Reggiano cheese, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom truffle pasta, brown butter sage
Ingredients
For the Pasta
- 1 pound Tagliatelle pasta
- 2 teaspoons Salt, for pasta water
For the Brown Butter Sage Sauce
- 6 tablespoons Unsalted butter
- 12 Fresh sage leaves, whole, for crisping
- 1/4 cup Fresh sage leaves, finely chopped
- 12 ounces Mixed wild mushrooms, cleaned and sliced
- 1 Shallot, large, finely minced
- 3 Garlic cloves, minced
- 1/4 cup Dry white wine, such as Pinot Grigio (optional)
- 1/4 cup Heavy cream
- 1 cup Parmigiano-Reggiano cheese, freshly grated, plus more for serving
- 2 teaspoons White truffle oil
- 1/2 teaspoon Salt, or to taste
- 1/4 teaspoon Black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat. Add 2 teaspoons of salt to the water. Add the tagliatelle pasta and cook according to package directions until al dente, usually 8 to 10 minutes.
⏱️ 10 min•🌡️ Boiling - 2
Before draining the pasta, reserve 1 1/2 cups of the starchy pasta cooking water. Drain the pasta and set aside.
⏱️ 2 min - 3
While the pasta cooks, prepare the brown butter sage sauce. In a large skillet or sauté pan, melt the 6 tablespoons of unsalted butter over medium heat. Continue to cook, swirling occasionally, until the butter turns a nutty brown color and smells fragrant, about 5 to 7 minutes. Be careful not to burn it.
⏱️ 7 min•🌡️ Medium heat - 4
Once the butter is browned, add the 12 whole sage leaves to the pan and fry until crisp, about 30 seconds to 1 minute. Remove the crisp sage leaves with a slotted spoon and set them aside on a paper towel-lined plate to drain. Keep the pan with the brown butter on the heat.
⏱️ 1 min•🌡️ Medium heat - 5
Add the minced shallot to the brown butter in the skillet and sauté until softened and translucent, about 2 to 3 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 4 min•🌡️ Medium heat - 6
Add the sliced mixed wild mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and turn golden brown, about 5 to 7 minutes.
⏱️ 7 min•🌡️ Medium-high heat - 7
If using, pour in the 1/4 cup of dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, about 1 to 2 minutes.
⏱️ 2 min•🌡️ Medium-high heat - 8
Stir in the 1/4 cup of heavy cream and 1 cup of the reserved pasta cooking water. Bring the sauce to a gentle simmer. Add the cooked tagliatelle pasta to the skillet, along with the 1/4 cup of chopped fresh sage and 1 cup of freshly grated Parmigiano-Reggiano cheese. Toss well to coat the pasta, adding more pasta water, 1/4 cup at a time, if needed to reach your desired sauce consistency.
⏱️ 3 min•🌡️ Medium heat - 9
Remove the skillet from the heat. Drizzle in the 2 teaspoons of white truffle oil. Season the pasta with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Taste and adjust seasonings as needed.
⏱️ 1 min - 10
Divide the pasta among 4 serving bowls. Garnish each serving with the reserved crisp sage leaves and additional freshly grated Parmigiano-Reggiano cheese, if desired. Serve immediately.
⏱️ 1 min