Ingrediente:
· 180 g tagliatelle;
· 120 grame zbarciogi;
· 2 linguri unt;
· 1 lingura ulei;
· 1 catel de usturoi (optional);
· 100 mL smantana dulce pentru gatit (35%);
· 40 grame parmezan;
· Sare si piper negru proaspat macinat, dupa gust;
· Patrunjel proaspat tocat (optional).

Timp de preparare: 25 min
Numar de portii: 2

Mod de preparare:
Mai intai se curata ciupercile, se taie pe jumatate daca sunt mai mari si se clatesc rapid sub jet de apa rece, apoi se usuca cu un servetel absorbant. Intr-o oala se pune apa la fiert cu putina sare, iar cand incepe sa clocoteasca se adauga tagliatellele si se lasa sa fiarba pana devin al dente. In timp ce pastele fierb se pune o tigaie pe foc mediu si se adauga untul impreuna cu uleiul. Daca iti place, poti pune un catel de usturoi usor zdrobit, dar se scoate repede, dupa ce isi lasa aroma. Se adauga ciupercile si se gatesc 4-5 minute pana se inmoaie. Se toarna apoi smantana dulce peste ele si se lasa pe foc mic cateva minute pana cand sosul incepe sa se lege si sa capete consistenta, apoi se asezoneaza cu sare si piper dupa gust. Cand pastele sunt gata se scurg cu grija, dar se pastreaza putina apa din cea in care au fiert. Se adauga tagliatellele direct in tigaie peste sos si se amesteca usor cu o lingura. Daca pare prea gros sosul se adauga 1-2 linguri din apa pastrata. La final se presara putin patrunjel proaspat tocat si parmezan ras.
Bon appetit!

Ingredients:

·   180 grams tagliatelle;

·   120 grams fresh morel mushrooms;

·   2 tablespoons butter;

·   1 tablespoon oil;

·   1 garlic clove (optional);

·   100 mL heavy cream (35%);

·   40 grams grated parmesan cheese;

·   Salt and freshly ground black pepper, to taste;

·   Freshly chopped parsley (optional).

Preparation time: 25 minutes
Servings: 2

Method of preparation:

Start by carefully cleaning the morel mushrooms. Cut them in half if they are large, rinse them quickly under cold running water, and gently pat them dry with a paper towel. In a large pot, bring salted water to a boil. Once boiling, add the tagliatelle and cook until al dente, according to the package instructions. While the pasta is cooking, heat the butter and oil in a large skillet over medium heat. If you like, you can add a lightly crushed garlic clove to infuse the oil, but remove it quickly after it releases its aroma. Add the mushrooms and sauté for 4–5 minutes, until they soften. Pour in the heavy cream and simmer on low heat for a few more minutes, until the sauce thickens slightly. Season with salt and pepper to taste. Once the pasta is ready, drain it carefully, reserving a little of the cooking water. Add the tagliatelle directly to the pan with the sauce and gently toss to coat. If the sauce seems too thick, add 1- 2 tablespoons of the reserved water. Finish with freshly chopped parsley and grated parmesan.

Bon appétit!