Ready in just 10min, this luxurious pasta dish will soon become your go to midweek meal!
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Yields:
4 serving(s)
Total Time:
10 mins
Cal/Serv:
648
Ingredients
25g
butter
50g
dried breadcrumbs
Small handful parsley, finely chopped
Finely grated zest 1 lemon
200g
chestnut mushrooms, finely sliced
500g
fresh tagliatelle
3
medium eggs *
2Tbsp.
minced truffle/truffle paste
100g
Parmesan, finely grated
Directions
Step 1Melt ½ the butter in a large frying pan over medium-high heat and fry the breadcrumbs for 2min, or until golden. Tip into a bowl and stir through the parsley and lemon zest. Set aside.
Step 2Add remaining butter and mushrooms to the pan and fry for 5min, or until the mushrooms are golden and any liquid in the pan has evaporated. Meanwhile cook the pasta in a large pan of boiling salted water according to pack instructions.
Step 3In a small bowl, whisk the eggs, truffle mince/paste, most of the Parmesan and plenty of freshly ground black pepper. Drain the pasta, reserving a small cupful of the cooking water.
Step 4Remove mushroom pan from the heat and add pasta, egg mixture and about 75ml reserved pasta water. Toss together for 1min, adding a little more pasta water to make it glossy, if needed. Warm through over very low heat, if needed.
Step 5Divide between 4 bowls and sprinkle over the herby crumb and remaining Parmesan. Serve.
* Pregnant women, infants and the elderly are advised to eat raw eggs only if they have the British lion stamp
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
