Tagliatelle with Truffle Cream Sauce

Name: Tagliatelle with Truffle Cream Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 8 ounces tagliatelle pasta; 1/4 cup (1/2 stick) unsalted butter; 1 pound baby bella mushrooms, sliced; 3 medium cloves garlic, minced; 1 medium shallot minced (about 1/4 cup); 1 cup dry white wine; 4 fresh thyme sprigs; 3 cups heavy cream; 1 teaspoon McCormick Gourmet™ Global Selects White Summer Truffle Salt from France, Naturally Flavored; 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper

By: McCormick Kitchens

Made With:

Indulge in rich, creamy truffle sauce served over tender tagliatelle. White Summer Truffle Sea Salt infuses a distinct yet exquisite savoriness to the dish.

Recipe Info

Prep Time:

10m
Cook Time:

40m
Servings:

6
User Rating:

Ingredients

8 ounces tagliatelle pasta
1/4 cup (1/2 stick) unsalted butter
1 pound baby bella mushrooms, sliced
3 medium cloves garlic, minced
1 medium shallot minced (about 1/4 cup)
1 cup dry white wine
4 fresh thyme sprigs
3 cups heavy cream
1 teaspoon McCormick Gourmet™ Global Selects White Summer Truffle Salt from France, Naturally Flavored
1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper

Nutrition Information

(per serving)

Calories 662
Carbohydrates 35 g
Cholesterol 206 mg
Fiber 2 g
Protein 10 g
Sodium 441 mg
Total Fat 52 g

Indulge in rich, creamy truffle sauce served over tender tagliatelle. White Summer Truffle Sea Salt infuses a distinct yet exquisite savoriness to the dish.

Instructions

Cook tagliatelle according to package directions, until al dente. Drain; set aside.
Melt butter in large skillet on medium heat. Add mushrooms, garlic and shallots; cook until mushrooms are golden brown, about 6 to 8 minutes. Add wine and thyme. Bring to boil and cook about 6 minutes until almost no liquid remains in skillet. Stir in heavy cream, White Summer Truffle Salt and black pepper. Reduce heat and simmer until thickened, about 10 to 12 minutes.
Remove thyme sprigs. Stir in cooked pasta; toss gently to coat. Garnish with additional White Summer Truffle Salt and grated Pecorino Romano cheese, if desired.