Begin by cleaning your wild mushrooms thoroughly under cold water to remove any grit, then slice them into bite-sized pieces. While the mushrooms are drying, dice the shallot finely and mince the garlic.

In a large pot, bring salted water to a rolling boil and add the tagliatelle. Cook according to package instructions until al dente, about 8-10 minutes. Reserve a cup of pasta water, drain, and set aside.

Heat a non-stick skillet over high heat and add the sliced wild mushrooms. Sauté for about 6-8 minutes until golden brown and tender.

Add olive oil, salt, black pepper, smoked paprika, dried thyme, dried sage, and chili flakes to the skillet. Stir to coat the mushrooms for about 1 minute.

Pour in balsamic vinegar and add unsalted butter, stirring in minced garlic and diced shallots. Sauté for another 1-2 minutes.

Toss the drained tagliatelle into the skillet with the mushroom sauce, mixing gently. Add reserved pasta water as needed for desired creaminess.

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