Recipe courtesy of Stephano Mezzazappa
Thin Pasta with Mushrooms: Pasta alla Chitarra con Fungi
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 652
- Total Fat
- 24
- Saturated Fat
- 11
- Carbohydrates
- 91
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 18
- Cholesterol
- 58
- Sodium
- 587
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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
- 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.