Begin by cleaning the wild mushrooms under cold water; pat them dry with a paper towel. Dice the shallot and mince the garlic finely. Set aside as you prep for cooking.

In a large pot, bring salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta well, reserving a bit of the pasta water.

Heat a large non-stick skillet over high heat. Add the cleaned wild mushrooms and sauté for 6-8 minutes until browned.

After browning, drizzle in the olive oil along with salt, black pepper, smoked paprika, dried thyme, sage, and chili flakes. Stir for about 1-2 minutes until fragrant.

Pour in the balsamic vinegar and add the unsalted butter, mixing well and allowing butter to melt for about 2 minutes.

Add the minced garlic and diced shallot, sauté for another 1-2 minutes until fragrant and tender.

Add the drained tagliatelle into the skillet, tossing gently to combine. Add reserved pasta water if needed.

Plate the pasta, topping each serving with a dollop of burrata, toasted pine nuts, and fresh thyme for garnish.