Thin Pasta with Mushrooms: Pasta alla Chitarra con Fungi

Name: Thin Pasta with Mushrooms: Pasta alla Chitarra con Fungi
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: italian
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

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Level: Intermediate
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 4 servings

Level: Intermediate
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 4 servings

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.