Mushroom Tagliatelle


  • 175 g Ham (optional) , into strips
  • 30 ml (2 tablespoons) of butter
  • 2 shallots, finely chopped
  • Chestnut mushrooms, quartered or sliced
  • 60 ml  of dry white wine
  • 500 ml of 35% cream
  • 1 350-g package fresh tagliatelle
  • 60 g (4 tablespoons) of Parmesan, freshly grated
  • 45 ml (3 tablespoons) of flat parsley, roughly chopped
  • Salt, herbs and freshly ground pepper to taste


Heat butter in a pan. Add shallot and mushrooms and sauté for 5 minutes.

Add white wine, reduce by half, add cream and ham and reduce sauce for 5 minutes more.

Cook tagliatelle in salted boiling water and cook till “al dente.” Drain pasta and add to sauce. Sprinkle with parsley, Parmesan, salt and pepper.

Authored by: Kieran