Description

This is a special pasta that is a bit on the expensive side, so you may want to serve on it on special occasions. If you can't find truffle tagliatelle pasta, use fettuccine and a truffle paste. The toasted hazelnuts provide a nice surprise for this wonde

Ingredients

• 8.8 oz. pkg. Truffle Tagliatelle (pasta similar to fettuccine )
• 1 c. reserved pasta water
• 1/2 c. + 2 T. extra virgin olive oil, divided
• 1 sprig fresh rosemary
• 1/4 t. red pepper flakes
• 1/4 c. finely diced shallots
• 24 oz. pkg. whole baby bella mushrooms, washed, quartered
• 1 c. hazelnuts from bulk foods, toasted, chopped
• 3/4 c. grated Parmigiano Reggiano, divided
• salt and pepper, to taste

Steps

1. Cook Tagliatelle according to package directions: bring 3 quarts water to a rapid boil (salt, if desired). Add pasta to boiling water. Reduce heat to a gentle boil. Cook 3-4 minutes or until desired tenderness, stirring occasionally. Reserve 1 cup pasta water. Drain carefully.
2. Add 1/2 c. oil, rosemary, and red pepper flakes to a skillet on medium heat; cook, stirring occasionally, 2-3 minutes. Add shallots and mushrooms; cook, stirring occasionally, about 10 minutes until veggies are well caramelized. Add toasted hazelnuts; toss to coat with oil. Discard rosemary sprig.
3. Add cooked pasta, reserved pasta water, a bit at a time until desired consistency is reached, and 1/2 c. grated cheese to the pan. Toss to combine; season with salt and pepper. Drizzle with remaining olive oil.