A delightful pasta dish featuring a creamy mushroom sauce, perfect for a comforting meal.
Cook the tagliatelle in a large pot of boiling salted water until al dente. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a large skillet, melt the butter over medium heat.
Ensure the butter doesn't brown to keep the sauce light.
Add the chopped onion and minced garlic to the skillet. Sauté until fragrant and softened.
Stir frequently to prevent the garlic from burning.
Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown.
Use a mix of mushroom varieties for a more complex flavor.
Pour in the white wine and season with salt, pepper, and basil. Simmer until the liquid reduces slightly.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Stir in the heavy cream and parsley. Simmer until the sauce thickens slightly.
Adjust the seasoning at this stage to your taste.
Toss the cooked pasta with the sauce until well coated.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta in bowls and garnish with grated parmesan cheese.
Serve immediately to enjoy the dish at its best.
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