Ingredients
Serves 2160g fresh or dried tagliarini or tagliatelle pasta
250-300g forest mushrooms, cleaned then torn into bite sized pieces
80g butter, diced
3 garlic cloves, peeled and finely minced
Splash of chardonnay
1 tablespoon of roughly chopped fresh marjoram
Handful of flat leaf parsley, washed and roughly chopped
1 tablespoon of mascarpone
Zest of one lemon
40g freshly grated parmesan preferably Reggiano
Sea salt and freshly cracked pepper
Splash of cold pressed olive oil
Method
Bring a large pot of salted water to the boil for the pasta.
Melt the butter over a medium heat in a pan large enough to hold all the mushrooms comfortably, add the garlic and sauté for about a minute being careful not to colour the garlic.
Increase the heat to high and add the mushrooms, cook over a high heat whilst constantly stirring with a wooden spoon for about two minutes and then splash in about a half glass of wine.
Allow the wine to reduce a little, season with salt and pepper and remove from the heat.
Plunge the pasta into the water and cook until al dente. Once cooked, strain the water out, reserving about a half glass of the water.
Add the pasta to the pan with the mushrooms and over a gentle heat add the mascarpone, lemon zest and the half glass of pasta water, Parmesan and reduce while stirring. Once almost all the moisture has gone toss in the chopped marjoram and parsley and serve immediately with a drizzle of olive oil and a little extra parmesan if you wish.