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Creamy Truffle & Mushroom Pasta (Pasta al Tartufo Nero)
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Creamy Truffle & Mushroom Pasta (Pasta al Tartufo Nero)

30 minPara 2Nutri-Score D€€€
de @jack_munn1 importación0 veces cocinadas
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Ingredientes

2 personas
  • shallot (finely chopped)Frutas y verduras1 pieza
  • portobello mushrooms (chopped)Frutas y verduras4 piezas
  • garlic (clove, minced)Frutas y verduras1 pieza
  • thyme (fresh leaves)Especias2 g
  • butterLácteos20 g
  • minced black truffle (about 2 heaped teaspoons)Despensa10 g
  • double cream (one pot)Lácteos300 ml
  • Parmesan (finely grated)Lácteos60 g
  • pastaCereales200 g
  • olive oil (for frying)Despensa15 ml
  • saltEspecias5 g

por ración

Nutrición

975kcal

Carbohidratos
78 g
Proteínas
20 g
Grasas
65 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Olla
  • Escurridor

paso a paso

Preparación

  1. Prepare the aromatics

    • Chop the shallot, the portobello mushrooms and the garlic clove.
    Paso 1

  2. Fry the shallot and mushrooms

    • Fry the shallot first in a little oil.
    • Add the mushrooms and season with salt to extract as much water as possible.
    Paso 2

  3. Braise with thyme and butter

    • Add the thyme and butter and braise down for a couple of minutes.
    • Stir in the garlic.
    Paso 3

  4. Build the truffle cream sauce

    • Add the minced black truffle and mix it in with the double cream.
    • Leave to bubble away until the sauce looks slightly darkened.
    Paso 4

  5. Finish with Parmesan and pasta

    • Add lots of Parmesan.
    • Add the cooked pasta with a little pasta water and mix everything together for a couple of minutes.
    Paso 5

  6. Serve

    • Serve the pasta in a bowl and enjoy.
    Paso 6
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