Simple Pasta with Mushroom and Creamy Black Truffle Oil

🧂 Ingredients

• 8 ounce of your favorite pasta spaghetti

  bucatini, fettuccini
• 2 tablespoon stick good salted butter
• 2 tablespoon olive oil
• 3 cloves garlic

  minced
• ½ dried shiitake mushroom

  soaked with hot water
• 2 cup heavy or half and half cream
• ½ cup chicken stock
• 1 tablespoon truffle-infused oil. Add more depending on your taste
• ½ Grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley

  chopped (for garnish)

Instructions

• 1 Cook the pasta: In a large pot of salted water, cook the fresh pasta according
  to package instructions until al dente. Reserve 1 cup of the pasta cooking water
  and drain.
• 2 Sauté the mushrooms: Heat olive oil and a couple of tablespoons of butter in a
  large skillet over medium heat. Add the shiitake mushrooms and garlic cloves and
  cook until golden, about 4-5 minutes.
• 3 Make the creamy sauce: Add the heavy whipping cream and cook over medium-low
  heat until the sauce thickens slightly, 5 minutes.
• 4 Add Cheese: Stir in the parmesan cheese and chicken stock. Add a splash of pasta
  water if needed to thin the sauce. Drizzle generously with black truffle oil.
• 5 Combine: Toss the cooked pasta with the creamy sauce. Garnish with freshly
  grated parmesan cheese, and, if desired, shavings of fresh truffles. Enjoy
  immediately with a sprinkle of black pepper.

Nutrition Info