Tagliatelle pasta with truffle oil is a traditional Italian autumn dish, perfect for a Sunday lunch. The recipe comes from the heart of Italy - Tuscany. If you don't have tagliatelle, you can safely use pappardelle or fettuccine.

Ingredients: 

• 200 g porcini mushrooms or champignons (fresh or frozen)
• 250 g cream (20%)
• 6-8 pasta nests
• 15 ml truffle oil
• olive oil
• salt oregano 

Method of preparation: 

Boil porcini mushrooms in salted water for 10 minutes, drain in a colander. Boil pasta al dente. At this time, heat the olive oil in a frying pan, add the truffle oil. Add mushrooms and fry for a couple of minutes until light golden brown. Add tagliatelle, cook for another 3 minutes. Then pour in the cream, add a pinch of oregano, salt and a couple more drops of truffle oil. Stir and put into bowls, garnish with basil sprigs. 

Duration: 45 mins
Difficulty level: EASY

Enjoy your meal!