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Creamy Truffled Mushroom Tagliatelle - Tagliatelle con crema di funghi tartufata
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- 180 g Parmesan cheese, cut in pieces (2 cm)
- 100 g onions, quartered
- 4 garlic cloves
- 40 g truffle oil, plus extra for serving
- 50 g unsalted butter, diced
- 300 g mixed fresh mushrooms, sliced if large
- water, for cooking pasta
- 2 ½ tsp fine sea salt
- 100 g white wine
- 250 g double cream
- 3 sprigs fresh thyme, leaves only, plus extra for serving
- 2 pinches ground black pepper
- 320 g dried tagliatelle
- per 1 portion
- 4464 kJ / 1071 kcal
- 28.5 g
- 59 g
- 72 g