Italian
Brown Butter Mushroom Tagliatelle
Wide noodles toss with mushrooms cooked in brown butter, garlic, and thyme. A splash of pasta water and Parmesan finish the sauce without cream.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Brown butter adds depth without a long sauce.
- Mushrooms brown well in a hot skillet first.
- Pasta water emulsifies butter into a light coating.
- Thyme and Parmesan keep the flavors simple and clear.
Ingredients
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Instructions
- 1
Boil tagliatelle in salted water until al dente. Reserve 1 cup pasta water and drain.
- 2
Heat olive oil in a large skillet over medium-high. Cook mushrooms without crowding until browned, 8 to 10 minutes. Season with salt and pepper.
- 3
Push mushrooms aside. Add butter and cook until nutty and browned, 2 to 3 minutes.
- 4
Stir in garlic and thyme for 30 seconds.
- 5
Add pasta, half the Parmesan, and 1/2 cup pasta water. Toss until glossy, adding more water if needed.
- 6
Finish with remaining Parmesan and parsley. Serve immediately.
Pro tips
- Let mushrooms sit undisturbed so they brown instead of steam.
- Watch the butter closely once it foams so it does not burn.
- Use a wide pan so the noodles toss easily.
Easy substitutions
- tagliatelle
- fettuccine or pappardelle
- cremini mushrooms
- mixed wild mushrooms
- fresh thyme
- 1/2 tsp dried thyme
Storage and reheating
Storage
Refrigerate up to 3 days in a covered container.
Reheating
Toss in a skillet over low heat with a spoonful of water until warm.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 510
- Protein
- 18 g
- Carbs
- 55 g
- Fat
- 25 g
- Fiber
- 3 g
Moderate · Stovetop · Vegetarian
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
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A large cutting board
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Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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