Creamy mushroom tagliatelle

A silky mushroom sauce clings to tagliatelle without needing a long simmer.

This recipe makes 4 servings and takes about 15 minutes to prepare plus 20 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out large saucepan, wide frying pan, colander, tongs. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: tagliatelle: 350 g (12 oz); chestnut mushrooms, sliced: 400 g (14 oz); shallots, finely chopped: 120 g (4 oz); butter: 30 g (2 tbsp); garlic, crushed: 12 g (4 cloves); double cream: 200 ml (¾ cup plus 1 tbsp); Parmesan, finely grated: 60 g (2 oz); fresh thyme leaves: 5 g (1 tbsp); black pepper: 2 g (½ tsp). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• tagliatelle — 350 g / 12 oz
• chestnut mushrooms, sliced — 400 g / 14 oz
• shallots, finely chopped — 120 g / 4 oz
• butter — 30 g / 2 tbsp
• garlic, crushed — 12 g / 4 cloves
• double cream — 200 ml / ¾ cup plus 1 tbsp
• Parmesan, finely grated — 60 g / 2 oz
• fresh thyme leaves — 5 g / 1 tbsp
• black pepper — 2 g / ½ tsp

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Cook tagliatelle in a large saucepan of salted boiling water until just tender, reserving 120 ml (½ cup) of its cooking water before draining.

Step 2

Melt butter in a wide frying pan and fry chestnut mushrooms over high heat until their liquid has evaporated and the cut sides are deeply browned.

Step 3

Lower the heat, add shallots and garlic, and cook for 3 minutes until the shallots are translucent. Stir in thyme and black pepper.

Step 4

Pour in double cream and 60 ml (¼ cup) reserved pasta water; simmer until the sauce coats a spoon. Toss in tagliatelle and Parmesan, loosening with the remaining pasta water if needed.

Step 5

Serve when the pasta is glossy and hot throughout.

Cooking and safety check

Keep the cream sauce at a gentle simmer and serve it piping hot. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use 300 g (10½ oz) penne for tagliatelle; it will need a few extra minutes to cook. Replace double cream with crème fraîche; both contain milk. Use a vegetarian hard cheese instead of Parmesan if required; check its milk allergen label.

• Use 300 g (10½ oz) penne for tagliatelle; it will need a few extra minutes to cook.
• Replace double cream with crème fraîche; both contain milk.
• Use a vegetarian hard cheese instead of Parmesan if required; check its milk allergen label.

Allergen notes

This recipe contains or may contain milk. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Brown mushrooms in batches if the pan is crowded.
• A split-looking sauce usually smooths out when tossed off the heat with pasta water.
• Grate the Parmesan finely so it melts rather than clumps.

Leftovers and storage

Cool within two hours and refrigerate in a covered container for up to two days. Reheat in a frying pan with a splash of milk until steaming; do not repeatedly reheat.

Serving ideas

These sides and finishes suit creamy mushroom tagliatelle without changing the recipe itself.

• A bitter-leaf salad
• Roasted broccoli
• Crusty bread

Frequently asked questions

Can I use dried tagliatelle?

Yes; cook it until just tender because it finishes in the sauce.

Why reserve pasta water?

Its starch helps the cream sauce bind to the tagliatelle.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.