Chanterelle Tagliatellewith Burnt Cream

Bring a large pot of salted water to a boil; add the tagliatelle and cook al dente according to package instructions (about 8‑9 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.

While the pasta cooks, heat the olive oil in a large skillet over medium heat.

Add the minced shallots and sauté for 2‑3 minutes, until they become translucent but not browned.

Increase the heat to medium‑high and add the sliced chanterelles. Cook, stirring occasionally, for 4‑5 minutes until they release their moisture and begin to turn golden.

Deglaze the pan with the white wine, stirring to scrape up any browned bits. Let the wine reduce by half, about 2 minutes.

Reduce the heat to medium and pour in the heavy cream. Stir continuously and let the mixture simmer gently for 5‑6 minutes, allowing it to thicken slightly.

Add the lemon zest and juice, then stir in the grated parmesan. Continue cooking for another minute until the cheese melts and the sauce becomes glossy.

Season the sauce with salt and freshly ground black pepper to taste. If the sauce looks too thick, thin it with a little of the reserved pasta water until it reaches a silky consistency.

Add the cooked tagliatelle to the skillet, tossing to coat the pasta evenly with the burnt‑cream sauce. Cook together for 1‑2 minutes so the pasta absorbs some of the flavor.

Remove the pan from heat and stir in the butter pieces, allowing them to melt and enrich the sauce.

Plate the pasta, then garnish with chopped parsley, toasted Marcona almonds, and an extra sprinkle of parmesan if desired.

Serve immediately while hot, accompanied by a crisp green salad or crusty bread if desired.