Tagliatelle with champignon mushrooms
PREPARATION METHOD
Preparation time 30 minutes, low difficulty
- Fry a garlic clove with some oil until golden brown. Then remove it from the pan and add the mushrooms, which have been cleaned and cut into slices.
- Sauté them for about 3-4 minutes, then add the brandy and let it evaporate.
- Season with salt and pepper and cook for 20 minutes, over low heat. Meanwhile, cook the pasta in plenty of boiling salted water until just al dente and put it in a bowl together with the mushrooms and the cream.
- Mix well, sprinkle with grated cheese and serve immediately.