Cook the tagliatelle

• Bring a pot of salted water to a boil.
• Cook the fresh tagliatelle until al dente, then drain, keeping a little cooking water.

Sauté the mushrooms

• Heat the olive oil and butter in a frying pan.
• Add the sliced mushrooms and cook over high heat until golden.
• Add the minced garlic and cook until fragrant.

Coat with Caesar dressing

• Lower the heat and pour the Caesar dressing over the mushrooms.
• Stir and add a splash of pasta cooking water to loosen the sauce.
• Season with black pepper.

Toss and serve

• Add the drained tagliatelle to the pan and toss with tongs until well coated.
• Serve topped with grated Parmesan and extra black pepper.