Creamy pasta with mushrooms

Serves 4

• Fine salt

• 1 pound fresh tagliatelle, or fresh or dried linguine or fettuccine

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• 3/4 pound mixed wild mushrooms, sliced

• 2 cloves garlic, thinly sliced

• 1 tablespoon chopped fresh rosemary, plus more for serving

• 1/3 cup dry white wine, such as sauvignon blanc

• 8 ounces crème fraîche 

• Freshly ground black pepper

• 1/4 cup peeled, roasted hazelnuts, coarsely chopped (about 2 1/2 ounces), for serving

• 1. Bring a large pot of lightly salted water to boil on the stove. Add the fresh tagliatelle and cook, stirring occasionally, according to package directions, 3 to 5 minutes (this will take longer if using dried pasta). Drain, reserving about a 1/2 cup of the pasta water, and return the cooked pasta to the pot.

  2. Meanwhile, in a large, heavy-bottomed skillet over high heat, heat the oil and butter until the butter melts. Add the mushrooms and fry, stirring occasionally, until they dry out and turn a bit golden, about 5 minutes, adjusting the heat as needed.

  3. Add the garlic and rosemary and cook until fragrant, about 30 seconds. Pour in the white wine, reduce the heat to medium, and cook until slightly reduced, about 1 minute. Fold in the creme fraiche until it melts and makes a smooth sauce. Taste, and lightly season with salt and pepper.

  4. Pour the mushroom sauce and a couple of tablespoons of the pasta water over the cooked tagliatelle and stir well to combine, adding more pasta water as needed.

  5. Portion the pasta into bowls and top with the chopped hazelnuts and rosemary.

Calories: 580 per serving