Description
Elevate your Filipino Sopas with a gourmet twist—truffle paste, truffle oil, and Guanciale! This luxurious soup is creamy, earthy, and packed with umami.
Ingredients
Units Scale
- 250 g shell macaroni (or elbow macaroni)
- 200 g Guanciale, diced (you can substitute with pancetta or bacon)
- 250 g mushrooms, sliced
- 3 tbsp truffle paste, plus more to garnish
- 2 tsp truffle oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 litre chicken broth
- 1 cup evaporated milk
- salt
- freshly ground black pepper
Instructions
- In a large pot, cook the diced Guanciale over medium heat until the fat is rendered, and the pieces are crispy. Remove the Guanciale and set aside, leaving the fat in the pot.
- In the same pot with the Guanciale fat, add and sauté the onions and garlic.
- Stir in the sliced mushrooms and cook for another 4 minutes until they release their moisture and start to brown.
- Pour in the chicken broth, add the macaroni, and bring the mixture to a boil. Lower the heat and let it simmer for 10 minutes.
- Stir in the truffle paste and evaporated milk, then season with salt and pepper to taste. Let the soup simmer for another 5 minutes, stirring occasionally.
- Add the crispy Guanciale to the pot. Stir to combine and cook for an additional 3 minutes to heat through.
- Drizzle the truffle oil over the soup just before serving, and garnish with small dollops of truffle paste.
- Serve hot!