Mushroom & sage tagliatelle
Golden mushrooms, crisp sage, and ribbons of pasta in a silky Parmesan sauce. A little comfort in every forkful.
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Some evenings call for a big bowl of pasta and very little else. This one brings together earthy mushrooms, fragrant sage, and a generous handful of Parmesan. The sauce comes together with a splash of the pasta's own cooking water.
Give the mushrooms a little space in the pan. Letting them turn golden before stirring makes all the difference.
LET’S MAKE SOMETHING GOOD
Into the kitchen.
The method
Bring a large pan of salted water to a boil. Cook the tagliatelle according to the packet instructions until al dente. Reserve 250 ml of cooking water before draining.
Meanwhile, heat the butter and olive oil in a wide frying pan over medium heat. Add the sage and fry for 30–60 seconds until crisp. Lift the leaves onto a plate.
Add the mushrooms to the same pan. Cook for 8–10 minutes, stirring occasionally, until golden and their released liquid has evaporated. Add the garlic and cook for 1 minute.
Add the drained pasta and 60 ml of reserved cooking water. Toss over low heat, then take the pan off the heat and gradually add the Parmesan, tossing until silky. Add more cooking water a tablespoon at a time if needed.
Add the lemon juice and season to taste. Divide between two warm bowls and finish with the crisp sage.
A little kitchen wisdom
Grate the Parmesan finely so it melts smoothly. If using fresh pasta, start cooking it once the mushrooms are almost ready. For a vegetarian version, choose a hard cheese made with vegetarian rennet.
Part of our sample collection. This recipe has not yet been kitchen-tested; photography is illustrative.
