1 (8-ounce) package uncooked Tagliatelle pasta
2 large portobello mushrooms ( sliced thinly )
1/4 cup olive oil
1/3 cup chopped onions
2 garlic cloves, minced
1/2 cup ground thyme
2 1/2 cups heavy cream
1 1/2 cups parmigiano -reggiano cheese
2 tablespoons of chopped chives
Coarse salt and freshly-ground black pepper to taste
2 to 3 teaspoons white truffle oil
1. Cook pasta in boiling salted water until al dente; drain well. Toss your noodles with parmesan cheese and a little bit of butter and white truffle oil. My recipe calls for two to three teaspoons ( depending to your taste ). I would suggest that you use three teaspoons. Yes, they are the most expensive three teaspoons you'll ever use in a dish, but you just need to do it. The flavor will suffer.
2. Heat oil in a large saucepan over medium heat. Add the mushrooms and cook for 5 minutes or until soft, stirring occasionally. Add onions, garlic, salt, pepper and thyme; cook 4 minutes, stirring occasionally.
3. Add the cream, increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until thick, stirring constantly with a wooden spoon about 5 minutes. Add the parmigiano-reggiano and 1 tablespoon chives, stir well and adjust the seasoning to taste.
4. Add the pasta to the mushroom sauce, stirring well and cook until the pasta is heated through, about 2 minutes. Remove from heat. Sprinkle with remaining chives and serve immediately.