Video

Preparation

1. Bring a large pan of well-salted water to a rolling boil.
2. Melt half the butter in a wide pan and fry the mushrooms hard until deeply browned.
3. Add the garlic, thyme and chestnuts and cook for a further two minutes.
4. Pour in the white wine and let it reduce by half.
5. Cook the tagliatelle for two minutes, then lift it straight into the pan with a little pasta water.
6. Add the remaining butter and toss vigorously until the sauce coats every ribbon.
7. Season, then serve with the grated Parmesan scattered over the top.