This mushroom Tagliatelle has no boundaries - you can freely add vegetables, such as grilled aubergines, or meats such as pancetta or grilled white fish (sea bass for example). That said, even with nothing but mushrooms this recipe packs enough oomph to thrill any mushroom or double cream naysayers. The fungi here are of the chestnut and forage variety, but enoki or shiitake can also be used to give your dish a little more of a premium flavour. The recipe given here is how I always make it, which is to add things without measurement - somewhat absurd, but the flavour somehow always remains delicious in the end. Ideally, your tagliatelle should be fresh and free-range - a dried variety takes more time, but can give you the al dente feel you need. Parsley’s colour adds a simple touch of decor without over-enhancing the dish to Italian herb mode. A big bowl of this mushroom tagliatelle can be left in a large pot for a dinner party with friends - a foolproof method to trick your guest into thinking you've put in a lot of effort!
Onions thinly sliced
Pecorino Cheese (or parmigiano)
Flat Leaf Parsley
Bring a pan of water to the boil and one hot throw in fresh tagliatelle. Turn off the heat and allow the water to cook the pasta - only takes a few minutes as its fresh. Otherwise if using dried pasta, cook according to packet instructions.
Add drizzles of oil into pan and once hot cook onions and garlic until fragrant and slightly brown. Then add mushrooms and cook further until soften.
Drain the tagliatelle and transfer onto mushroom pan. Whilst on low heat, add double cream, cheese, egg yolks. Mix very well together until you get a thicken sauce. Finish off by tearing up parsley leaves using your hands and sprinkle all over.
Season with sea salt and freshly cracked black pepper as desired.