Recipe courtesy of Stephano Mezzazappa
Total:
35 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 pound chitarra pasta (substitute with spaghetti)
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 4 cups diced porcini mushrooms
  • 6 ounces heavy cream
  • 1 tablespoon truffle paste
  • Salt and pepper
  • Parmesan, grated

Directions

Cook chitarra pasta or spaghetti according to package directions. Do not rinse pasta with cold water.

In a large skillet, heat the olive oil, and add the crushed garlic. Heat the garlic in the oil for a few seconds to infuse the flavor of the garlic in the oil. Remove the garlic, and set aside.

Add the porcini mushrooms to the skillet, and cook for approximately 5 minutes, or until tender. Add the heavy cream, truffle paste, pepper, and cook for 2 minutes. Add the cooked pasta to the skillet and mix all ingredients together.

To serve, plate pasta, and sprinkle with grated Parmesan.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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