Instructions

1. Bring a large pot of water to a boil. Salt the water liberally with about 3 tablespoons of salt.
2. Once at a roaring boil, add in pasta and cook for 6 minutes. Pasta will not be fully cooked, as you’ll continue to cook it later on. Strain pasta and set aside while you cook your mushrooms. 
3. In a large saucepan over medium heat, melt the butter until fragrant, about 1 minute. Add in sage leaves, cooking for an additional minute. The butter should be lightly browned at this point, and the sage soaking up some of that butter 🙂
4. Add in mushrooms, thyme, and garlic and, stirring constantly, cook until the mushrooms are golden and glossy, about 5 minutes. If your mushrooms are looking dry at any point, add in 1 more tablespoon of butter. 
5. Deglaze your pan with white wine, then allow to cook for 1 minute to remove some of the alcohol. Add in chicken stock, tagliatelle, and parmigiano, tossing everything to combine. Cook for 3-5 minutes, until the sauce thickens and looks creamy.
6. Remove from heat and season to taste with salt and pepper. Toss with goat cheese and pine nuts and serve!