Porcini Truffle Pasta
Drogo
0 - 2
5 minutes
15 minutes
A mouthful of this pasta will transport you to Italy with its heady, richness and delicious sophistication. Cook the pasta in well-seasoned water for four to five minutes until it is al dente. Melt a couple of generous knobs of good-quality butter in a separate saucepan. Drain the pasta and return it to the saucepan with butter. Finish with grated Parmesan or a hard-truffle cheese for an even more luxuriously truffle flavour. You can also enhance the flavour by using a couple of drops of truffle oil.
Ingredients
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250g Porcini mushrooms
- 125g Truffle tagliatelle
- 80g Parmesan or truffle hard-cheese
20g parsley
1 garlic clove
20g butter
A drizzle of truffle oil (Optional)
Directions
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Step 1, To prepare the ingredients, slice the porcini mushrooms lengthways, finely chop the parsley and set aside. Using a peeler, peel shards of the cheese to garnish the pasta with, and set aside to use later.
Step 2, Heat up a frying pan up and add a generous splash with good quality butter. Add a whole (skin-on) garlic clove to the pan, the juices and flavour of the garlic will infuse in the oil.
Step 3, Add the sliced mushrooms to the pan and fry – they should start to get a golden colour after a few minutes. Move the pan around to toss the butter and mushrooms.
Step 4, Meanwhile, add generous pinch of salt to a pan of water and bring to the boil. Once boiled, add the tagliatelle pasta to the pot and cook for 4/5 minutes. Once the pasta is cooked, drain it in a colander over a bowl so you can collect some of the starchy pasta water and set this aside to use later.
- Step 5, Back to the mushroom pan - make sure to take the garlic clove out of the pan, and add the leftover water to the pan.
- Step 6, Add chopped parsley to the pasta and thoroughly combine. Serve up into bowls and add a generous sprinkling of parmesan shards to garnish. Enjoy!
