Recipe courtesy of Stephano Mezzazappa

Thin Pasta with Mushrooms: Pasta alla Chitarra con Fungi

  • Level: Intermediate
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. Cook chitarra pasta or spaghetti according to package directions. Do not rinse pasta with cold water.
  2. 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.
  3. 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.
  4. To serve, plate pasta, and sprinkle with grated Parmesan.

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