Cook chitarra pasta
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.