This one brings me back to my Umbrian vacation. I wanted to make something quick and simple. What came out was a heavenly surprise.
½ lbs tagliolini
2 tablespoons olive oil
1 tablespoons minced garlic
½ shallot, halved
½ cup heavy cream
1 spring fresh thyme
Basil and parsley to garnish
1Bring a pot of salted water to a boil. Cook pasta until al dente. Drain well using a colander and toss in the pan with ½-tablespoon olive oil.
2Clean the caps of the mushrooms with a soft napkin. Cut and discard the stems. Using your fingers brake the mushrooms into big chunks. I a skillet over medium heat cook the garlic and shallots with 1tbs olive oil until starts releasing its aroma and the shallots become translucent, for about 3 min. add the mushrooms. Season with salt, herbs and add freshly ground black pepper to taste. Cook while stirring for about 5 min. Set aside.
3Heat ½ tablespoon olive oil in medium saucepan over low heat. Add taleggio in small pieces and whisk until melts. Slowly add the heavy cream and stir until mixture starts to thicken. Add the pasta and, toss well. Transfer it to a serving bowl; arrange the cooked mushrooms on top. Sprinkle with fresh parsley and serve immediately.