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
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. 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. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
