Optional: If you decide to add porcini mushrooms, follow these steps!

For dehydrated porcini mushrooms — rehydrate your dried porcini mushrooms by soaking in lukewarm water for about 20-30 minutes before beginning to cook your pasta. Save some of the water for step 3!

For fresh porcini mushrooms — wash the mushrooms for about 2-3 minutes in lukewarm water. Once they are ready, dry the mushrooms with a cloth or paper towel to remove any excess moisture, then mince them to bite size amounts of about 1 inch. They’re ready for step 3!

Boil water in a large pot and add a pinch of salt (or to taste).

When the salted water starts boiling, add the tagliatelle pasta and cook for about 3-5 minutes, or follow the instructions on the packaging if you believe it will need more time. Once the allocated time has passed, drain the pasta and let sit on the side (remember to save some of the pasta water for your sauce mixture).

In a larger saucepan, melt the tbsp of butter. Once it is fully melted, add the black truffle sauce, 2 tbsp of pasta water, and stir until it’s properly mixed.

Optional: If you saved water from rehydrating the mushrooms, add 2 tbsp of the porcini water and the mushrooms (or the fresh minced mushrooms) to the pan and stir until it’s properly mixed.

Remove the saucepan from the heat and add drained pasta to the saucepan.

Toss the pasta with tongs to get everything mixed in well. Add grated Parmesan cheese as desired as you’re mixing. For serving, drizzle with a bit of extra-virgin olive oil and serve warm with some shaved Parmesan on top.

Buon appetito!