Name: Creamy Truffle Mushroom Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 tbsp butter; 1 shallot, minced; 3 cloves garlic, minced; 1 cup shiitake mushrooms, finely chopped; 8 oz mafaldine pasta; 1 cup heavy cream; 4 oz mascarpone cheese; 1 tbsp preserved black truffle, finely diced; 1/2 cup Parmesan cheese, freshly grated; 1/2 cup reserved pasta water; 1 tsp truffle oil, or to taste; salt, to taste; freshly ground black pepper, to taste; 2 tbsp stracciatella cheese, for garnish; fresh black truffle, for shaving

1

Melt butter in a large skillet over medium heat. Add minced shallot and sauté until softened.

2

Add the finely chopped mushrooms and minced garlic to the skillet. Cook until the mushrooms have softened.

3

Meanwhile, cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

4

To the skillet, add the heavy cream and mascarpone cheese. Stir until the mascarpone melts and the sauce is smooth.

5

If using, stir in the finely diced preserved black truffle.

6

Season the sauce with salt and freshly ground black pepper. Stir in the grated Parmesan cheese until melted.

7

Add the reserved pasta water to the sauce to reach your desired consistency. Finish with a drizzle of truffle oil.

8

Taste the sauce and adjust seasonings as needed.

9

Add the drained pasta to the skillet and toss well to coat completely.

10

Plate the pasta and garnish with dollops of stracciatella, freshly shaved truffle, and another crack of black pepper.

Creamy Truffle Mushroom Pasta

Ingredients

15 Ingredients

Instructions

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