Thin Pasta with Mushrooms: Pasta alla Chitarra con Fungi
- 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
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Stephano Mezzazappa
Recipe courtesy of Sandra Lee