Ingredients
- 400 g Pasta (tagliatelle or pappardelle)
- 150 g Minced Summer truffle
- 200 g Porcini Mushrooms, fresh or dried (soaked in warm water if dried)
- 2 tablespoons Organic Extra Virgin Olive Oil
- 1 Garlic clove, chopped
- 100 ml Cooking cream
- Grated Parmigiano Reggiano, to taste
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Cook the Pasta:
1. Cook the pasta in plenty of salted water until al dente. Drain and set aside.
Prepare the Mushrooms:
2. In a pan, heat the Organic Extra Virgin Olive Oil and add the chopped garlic.
3. Add the porcini mushrooms and cook over medium heat until soft and golden.
Add the Paté and Cream:
4. Lower the heat and add the Minced Summer truffle and cooking cream. Mix well and cook for 2-3 minutes until you achieve a creamy sauce.
Combine with Pasta:
5. Add the cooked pasta to the pan and mix well to combine the truffle sauce.
Serve:
6. Divide the pasta into plates, garnish with grated Parmigiano and chopped fresh parsley.
7. Serve immediately.
— Cooking Time: About 10 minutes
