This irresistible tagliatelle with mushrooms is made with wild mushrooms sautéed in sage butter and finished with chopped toasted hazelnuts.
Wipe out the pot and return to medium heat. Add butter and begin browning the butter. When the butter is just beginning to smell brown and nutty, add the sage leaves. Fry for approximately 30 seconds per side and remove when crisp. Season with salt and drain on paper towels.
Add the mushrooms to the pot and cook as the butter continues to brown, about 4-5 minutes. Season with salt and pepper and add garlic. Cook for another minute.
Reduce heat to low and add the tagliatelle noodles back to the pot along with 1/4 cup of pasta water, lemon juice and Parmesan. Season with salt and pepper and toss thoroughly until cheese is melted and a silky sauce develops. Add the remainder of pasta water if necessary.
To serve, transfer pasta into bowls and top with sage leaves and chopped toasted hazelnuts.