Tagliatelle with Truffle Cream Sauce
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.
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.
