Cook the tagliatelle in salted boiling water according to the pack timings. Save a mug of cooking water, then drain.
Meanwhile, heat the oil and butter in a large frying pan over a medium-high heat. Fry the mushrooms for 6–8 minutes until golden and any liquid has evaporated.
Add the garlic and thyme and cook for 1 minute.
Pour in the cream, bring to a gentle simmer and stir in the cheese.
Toss in the pasta with a splash of the cooking water to loosen. Season, sprinkle with parsley and serve with extra cheese.
Allergens
Wheat (gluten), eggs (in most egg tagliatelle), milk.
FAQs
Can I use other mushrooms?
Any mushroom works – a mix of chestnut and a few wild mushrooms is especially good.
Can I make it lighter?
Use half-fat crème fraîche instead of double cream, and keep the heat low so it doesn't split.
Is it vegetarian?
Traditional Parmesan is made with animal rennet, so use a vegetarian hard cheese if needed.
Can I reheat leftovers?
Chill within 2 hours and eat within a day. Reheat gently with a splash of water until piping hot.
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Recipes on CookStuff are researched and editor-written. Check food is piping hot when you reheat it, and follow the storage advice on packs.