The secret to this simple pasta is cooking the mushrooms until they actually lose their excess moisture before adding the cream. Keep the tagliatelle al dente and toss it with the sauce just before serving so the pasta stays silky rather than heavy.

INGREDIENTS

• 10½ oz (300 g) tagliatelle
• 1 tbsp butter or margarine
• 1 small onion, finely chopped
• 8.8 oz (250 g) mushrooms, sliced
• 5 tbsp heavy cream
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, chopped

PREPARATION

1. Cook the tagliatelle in salted water until al dente.
2. Drain and keep warm.
3. Melt the butter in a skillet.
4. Add the onion and sauté until softened.
5. Add the mushrooms and cook until their moisture evaporates.
6. Stir in the cream.
7. Season with salt and black pepper.
8. Toss the pasta with the mushroom sauce.
9. Garnish with fresh parsley and serve hot.

STRUCTURED METADATA

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 3

Calories: ~520 kcal per serving

Difficulty: Easy