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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 minServes 2Nutri-Score D€€€
from @jack_munn1 import0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • shallot (finely chopped)Produce1 piece
  • portobello mushrooms (chopped)Produce4 pieces
  • garlic (clove, minced)Produce1 piece
  • thyme (fresh leaves)Spices2 g
  • butterDairy20 g
  • minced black truffle (about 2 heaped teaspoons)Pantry10 g
  • double cream (one pot)Dairy300 ml
  • Parmesan (finely grated)Dairy60 g
  • pastaGrains200 g
  • olive oil (for frying)Pantry15 ml
  • saltSpices5 g

per serving

Nutrition

975kcal

Carbs
78 g
Proteins
20 g
Fat
65 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stockpot
  • Colander

step by step

Method

  1. Prepare the aromatics

    • Chop the shallot, the portobello mushrooms and the garlic clove.
    Step 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.
    Step 2

  3. Braise with thyme and butter

    • Add the thyme and butter and braise down for a couple of minutes.
    • Stir in the garlic.
    Step 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.
    Step 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.
    Step 5

  6. Serve

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