Ingredients
• 400 g pasta (tagliatelle or pappardelle)
• 150 g summer truffle paté
• 200 g porcini mushrooms, fresh or dried (soaked in warm water if dried)
• 2 tablespoons 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 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 summer truffle paté 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.
