Tagliatelle with Mustard-Crème Fraiche Sauce

I had some really nice looking, imported tagliatelle in my cabinet, but it was taking up a fair amount of space, so it needed to go. I also had crème fraîche, mustard, parsley, white wine...you see where I'm going with this. Basically I used what I had. I was very happy with the results and decided it was blog worthy.

TAGLIATELLE WITH MUSTARD-CRÈME FRAÎCHE SAUCE

Yield: 4-6 servings

3 tablespoons butter

1/2 cup minced shallots (or onions)

2 tablespoons pressed (or finely minced) garlic

1 cup white wine

1 cup (8 oz.) crème fraîche (homemade or store-bought)

2 tablespoons Dijon mustard

3 tablespoons finely chopped parsley, plus more for garnish

salt and freshly ground black pepper

1 (8.8 oz.) package dried egg tagliatelle (or other dried egg noodle)

1/4 cup grated parmigiano-reggiano

1.      Bring a large pot of salted water to a boil.

2.      Meanwhile, melt butter in a large skillet over medium-high heat. Add shallots and saute for 5 minutes.  Add garlic and saute for 1 more minute. Add wine and simmer for about 5 minutes (or until reduced by about half). Stir in the crème fraîche and mustard; simmer for another 2-3 minutes, until slightly thickened. Stir in chopped parsley and parmigiano-reggiano. Season to taste with salt and pepper.

3.      Add pasta to the boiling water and cook until al dente (according to the package directions). Drain, reserving about 1/2 cup of the cooking water.

4.      Add pasta to the skillet; toss with sauce (it may seem like a lot of sauce at first, but the pasta soaks it up quickly). Add some reserved pasta cooking water if necessary to thin. Serve hot, sprinkled with chopped parsley.

I used onions, only because I didn't have shallots
(but I think it would be even better with shallots,
so I wrote them into the recipe)

onions simmering in wine

adding the crème fraîche and mustard

chopped parsley

parsley & parmigiano-reggiano added

tagliatelle (any good egg noodle will do)

tagliatelle draining

tagliatelle added and everything mixed

.