Ingredients
Serves 4
- 250g tagliatelle
- 50g butter
- 250g mushrooms, chopped or sliced into small pieces (chestnut mushrooms if you can get them)
- 3-4 thyme sprigs
- 2-3 tbsp. crème fraiche
- salt and pepper
For the breadcrumb topping (optional)
- knob of butter
- 1 clove garlic, crushed
- 150g breadcrumbs
- handful of flat leaf parsley, chopped
To finish
- hard cheese (Coolea), grated
Method
- Cook the pasta in boiling salted water (have a look at the packet to help determine the cooking time, different pastas may have a different cooking time). Drain the pasta and keep a little pasta water.
- While the pasta is cooking, heat a wide bottom pan over medium heat, add some butter and allow it to foam but not burn.
- Add the mushrooms, remove the leaves from thyme and add to the pan. Turn up the heat and allow the mushrooms to take on some colour.
- Cook for a further 3 minutes or so. Then add the crème fraiche, stir and cook for about 2 minutes, add in a dash of pasta water.
- If you are adding the breadcrumb topping, heat a small pan, add the butter and garlic cook for a minute or so and add the breadcrumbs and chopped parsley. Cook for 2-3 minutes.
- In a large bowl, add the pasta, mushrooms and, add in most of the breadcrumbs mix it altogether, taste and season.
- Divide this between 4 bowls, sprinkle the remaining breadcrumbs over each bowl and add some grated cheese.
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