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
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.