Thin Pasta with Mushrooms: Pasta alla Chitarra con Fungi |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 pound chitarra pasta (substitute with spaghetti) |
2 tablespoons olive oil |
2 garlic cloves, crushed |
4 cups diced porcini mushrooms |
6 ounces heavy cream |
1 tablespoon truffle paste |
salt and pepper |
parmesan, grated |
Directions:
1. Cook chitarra pasta or spaghetti according to package directions. Do not rinse pasta with cold water.
2. In a large skillet, heat the olive oil, and add the crushed garlic. Heat the garlic in the oil for a few seconds to infuse the flavor of the garlic in the oil. Remove the garlic, and set aside.
3. Add the porcini mushrooms to the skillet, and cook for approximately 5 minutes, or until tender. Add the heavy cream, truffle paste, pepper, and cook for 2 minutes. Add the cooked pasta to the skillet and mix all ingredients together.
4. To serve, plate pasta, and sprinkle with grated Parmesan.
5. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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