Valentine’s Day calls for something a little special — a dish that feels indulgent without being heavy, comforting yet refined. This tagliatelle with wild mushrooms and truffle salt is exactly that.

Silky ribbons of pasta are tossed with wild mushrooms, a touch of butter and olive oil, parmesan, and finished with truffle salt for a subtle, luxurious depth. It’s elegant without being fussy, and perfect for a cozy date night in.

This is the kind of pasta you make when you want dinner to feel special. This pasta dish couldn’t be more perfect for Valentine’s Day!

Ingredients

(Serves 2)

6 oz dried tagliatelle

8 oz mixed wild mushrooms (cremini, shiitake, oyster), sliced

2 tbsp olive oil

1 tbsp butter

1 small shallot, finely diced

2 cloves garlic, minced

¼ cup dry white wine

½ cup reserved pasta water (plus more as needed)

¼ cup freshly grated Parmigiano Reggiano, plus more for serving

Truffle salt, to taste

Fresh parsley or thyme, finely chopped

Freshly cracked black pepper

Instructions

Bring a large pot of well-salted water to a boil. Cook the tagliatelle according to package directions until al dente. Reserve at least 1 cup of pasta water before draining. While the pasta cooks, heat the olive oil and butter in a wide skillet over medium heat. Add the mushrooms in an even layer and let them cook undisturbed for 3–4 minutes to develop color. Stir and continue cooking until the mushrooms are tender and golden, about 5–7 minutes total. Season lightly with black pepper. Add the shallot and cook until softened, about 2 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds. Deglaze the pan with white wine, scraping up any browned bits. Let the wine reduce by about half. Add the drained pasta to the skillet along with ¼–½ cup reserved pasta water. Toss gently, adding more pasta water as needed to create a silky, light sauce that coats the noodles. Remove from heat and stir in the parmesan until glossy. Season with truffle salt to taste. Finish with fresh herbs and an extra crack of black pepper. Serve immediately with additional shaved parmesan.

Serving Suggestions

Pair with a white wine like Pinot Grigio or Sauvignon Blanc

Serve with a simple arugula salad dressed with lemon and olive oil

Add warm, crusty bread for an extra-cozy meal