Ready in just 10min, this luxurious pasta dish will soon become your go to midweek meal!
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- 25 g butter
- 50 g dried breadcrumbs
- Small handful parsley, finely chopped
- Finely grated zest 1 lemon
- 200 g chestnut mushrooms, finely sliced
- 500 g fresh tagliatelle
- 3 medium eggs *
- 2 Tbsp. minced truffle/truffle paste
- 100 g Parmesan, finely grated
- Step 1Melt ½ the butter in a large frying pan over medium-high heat and fry the breadcrumbs for 2min, or until golden. Tip into a bowl and stir through the parsley and lemon zest. Set aside.
- Step 2Add remaining butter and mushrooms to the pan and fry for 5min, or until the mushrooms are golden and any liquid in the pan has evaporated. Meanwhile cook the pasta in a large pan of boiling salted water according to pack instructions.
- Step 3In a small bowl, whisk the eggs, truffle mince/paste, most of the Parmesan and plenty of freshly ground black pepper. Drain the pasta, reserving a small cupful of the cooking water.
- Step 4Remove mushroom pan from the heat and add pasta, egg mixture and about 75ml reserved pasta water. Toss together for 1min, adding a little more pasta water to make it glossy, if needed. Warm through over very low heat, if needed.
- Step 5Divide between 4 bowls and sprinkle over the herby crumb and remaining Parmesan. Serve.
* Pregnant women, infants and the elderly are advised to eat raw eggs only if they have the British lion stamp
Per serving:
- Calories: 648
- Protein: 31g
- Total fat: 22g
- Saturates: 10g
- Carbs: 78g
- Total sugars: 3g
- Fibre: 6g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
