Porcini Truffle Pasta
- 2 people Feeds
- 00h 05 Prep time
- 00h 15 Cook time
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.
Find the full link for the video here.
- To prepare the ingredients, slice the porcini mushrooms lengthways, finely chop the parsley and set aside. Using a peeler, peel chards of the cheese to garnish the pasta with, and set aside to use later.
- Heat up a frying pan up and add a generous splash with good quality olive oil. Add a whole (skin-on) garlic clove to the pan, the juices and flavour of the garlic will infuse in the oil.
- 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 oil and mushrooms.
- 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. Add a drizzle of olive oil to the pasta to make sure it doesn't stick together.
- Back to the mushroom pan - make sure to take the garlic clove out of the pan, and add the leftover water to the pan.
- Add chopped parsley to the pasta and thoroughly combine. Serve up into bowls and add a generous sprinkling of parmesan shards to garnish. Enjoy!