This recipe uses the soaking liquid from the dried porcini mushrooms to infuse the pasta with extra flavor, creating a rich and satisfying dish.
Creamy Truffle Porcini Pasta
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
This recipe uses the soaking liquid from the dried porcini mushrooms to infuse the pasta with extra flavor, creating a rich and satisfying dish.
Ingredients
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20g dried wild porcini mushrooms
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250g truffle tagliatelle
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80g Truffle Sauce ( Black Truffle, Pesto or pomodoro)
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400g warm water (for soaking mushrooms)
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2 tbsp olive oil
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1 small shallot, finely chopped
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1 clove garlic, minced
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50g grated Parmesan cheese, plus extra for serving
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Salt and freshly ground black pepper to taste
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Fresh parsley, chopped (Optional for garnish)
Directions
Rehydrate the Mushrooms:
Place the dried porcini mushrooms in a bowl with 400g of warm water. Let them soak for 15 minutes, or until softened. Do not drain the water! This mushroom-infused water is crucial for the pasta.
Cook the Pasta:
Carefully remove the mushrooms from the soaking liquid, squeezing out any excess water back into the bowl. Bring the mushroom-infused water to a boil in a large pot. Add the truffle tagliatelle and cook according to the package directions, usually around 8 minutes, or until al dente. Reserve about 1/2 cup of the pasta water before draining. Drain the pasta and set aside.
Sauté the Mushrooms:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the finely chopped shallot and sauté for 2-3 minutes, until softened and translucent. Add the minced garlic and sauté for another minute, until fragrant, being careful not to burn it. Add the rehydrated porcini mushrooms to the skillet and sauté for 3-5 minutes, until they are lightly browned and have released their aroma.
Make the Sauce:
Pour the Truffle sauce into the skillet with the mushrooms. Bring to a simmer and cook for 2-3 minutes, until the sauce slightly thickens. Stir in the Parmesan cheese and season with salt and pepper to taste. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
Combine and Serve:
Add the cooked truffle tagliatelle to the skillet with the creamy porcini sauce. Toss gently to coat the pasta evenly. Serve immediately, garnished with extra Parmesan cheese and freshly chopped parsley.
Recipe Note
- For a richer flavor, you can add a splash of white wine to the sauce after sautéing the shallot and garlic. Let it reduce slightly before adding the cream.
- If you don't have shallots, you can substitute with a small onion.
- You can adjust the amount of Parmesan cheese to your liking. For a vegetarian version, omit the truffle tagliatelle and use regular egg pasta.
- The truffle flavor will still be present from the porcini mushrooms.
- A few drops of truffle oil can be added at the end for an extra boost of truffle aroma. Be careful not to add too much, as it can be overpowering.
