Start by cleaning the wild mushrooms with a damp cloth and chop them into bite-sized pieces. Dice the shallot finely and mince the garlic.

Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the tagliatelle and cook until al dente, about 7-9 minutes. Reserve a cup of pasta water before draining.

In a non-stick skillet, heat the olive oil over medium-high heat. Add the chopped wild mushrooms and sauté for 6-8 minutes until browned.

Add 1 teaspoon of salt, black pepper, dried thyme, dried sage, and smoked paprika. Continue cooking for 2 more minutes.

Stir in the balsamic vinegar and butter. Allow it to simmer for a minute.

Add the diced shallot and minced garlic to the skillet. Sauté for about 1-2 minutes until the shallot is translucent.

Add the drained tagliatelle to the skillet and toss gently in the sauce. Add reserved pasta water if necessary.

Plate the pasta, topping with torn burrata, toasted pine nuts, and fresh thyme.