Chanterelle Tagliatelle with Burnt Cream – 35-Minute Recipe
A luxurious pasta dish where earthy chanterelle mushrooms mingle with a silky, slightly caramelized cream sauce, brightened by lemon zest and parmesan. The combination delivers a rich, comforting flavor that feels both indulgent and refined.
Recipe by Karl Mattias Bengtsson· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 7 1/10 oz tagliatelle
- 7 1/10 oz chanterelle mushrooms
- 2 shallots
- 0.42 cup dry white wine
- 1 7/10 cup heavy cream
- 1 lemon
- 1 4/5 oz parmesan cheese
- 2 tbsp fresh parsley
- 1 1/10 oz Marcona almonds
- 2 tbsp extra‑virgin olive oil
- 1 1/10 oz unsalted butter
Instructions
- 1Bring a large pot of salted water to a boil; add the tagliatelle and cook al dente according to package instructions (about 8‑9 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.
- 2While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- 3Add the minced shallots and sauté for 2‑3 minutes, until they become translucent but not browned.
- 4Increase the heat to medium‑high and add the sliced chanterelles. Cook, stirring occasionally, for 4‑5 minutes until they release their moisture and begin to turn golden.
- 5Deglaze the pan with the white wine, stirring to scrape up any browned bits. Let the wine reduce by half, about 2 minutes.
- 6Reduce the heat to medium and pour in the heavy cream. Stir continuously and let the mixture simmer gently for 5‑6 minutes, allowing it to thicken slightly.
- 7Add the lemon zest and juice, then stir in the grated parmesan. Continue cooking for another minute until the cheese melts and the sauce becomes glossy.
- 8Season the sauce with salt and freshly ground black pepper to taste. If the sauce looks too thick, thin it with a little of the reserved pasta water until it reaches a silky consistency.
- 9Add the cooked tagliatelle to the skillet, tossing to coat the pasta evenly with the burnt‑cream sauce. Cook together for 1‑2 minutes so the pasta absorbs some of the flavor.
- 10Remove the pan from heat and stir in the butter pieces, allowing them to melt and enrich the sauce.
- 11Plate the pasta, then garnish with chopped parsley, toasted Marcona almonds, and an extra sprinkle of parmesan if desired.
- 12Serve immediately while hot, accompanied by a crisp green salad or crusty bread if desired.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Reserve pasta water
Set aside 1 cup of the pasta cooking water before draining.
Cook mushrooms until golden
Sauté the chanterelles until they release moisture and turn golden before deglazing.
Add butter off the heat
Stir the butter into the sauce after removing the pan from heat to enrich it without over‑cooking.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Chanterelle Tagliatelle with Burnt Cream?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Chanterelle Tagliatelle with Burnt Cream recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Chanterelle Tagliatelle with Burnt Cream recipe come from?
- It was shared by Karl Mattias Bengtsson on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.