Description
Shell pasta with mushrooms, cream, Parmesan, garlic and real truffle paste for a rich, earthy and luxurious pasta dish.
Ingredients
Units Scale
- 400 g shell pasta or conchiglie
- 300 g brown or button mushrooms, finely chopped
- 2 tbsp butter
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 250 ml cream
- 2 to 3 tbsp truffle paste, or to taste depending on its strength
- 80 g Parmesan, finely grated, plus extra for serving
- 1/2 cup reserved pasta cooking water, as needed
- freshly ground black pepper
- salt, to taste
Instructions
- Bring a large pot of generously salted water to a boil. Add the shell pasta and cook according to packet directions until al dente.
- Before draining the pasta, reserve around 1 cup of the cooking water. Drain the pasta and set aside.
- Meanwhile, heat the butter and olive oil in a large frying pan over medium-high heat.
- Add the mushrooms and cook for 6 to 8 minutes. Allow them to release their liquid, then continue cooking until that moisture evaporates and the mushrooms begin to brown.
- Reduce the heat to medium. Add the garlic and sauté for another minute until fragrant.
- Pour in the cream and bring it to a gentle simmer. Cook for 2 to 3 minutes to reduce it slightly.
- Reduce the heat to low, then stir in the truffle paste. Start with 2 tablespoons, taste the sauce and add more if your particular paste requires it.
- Add the Parmesan and stir gently until completely melted into the cream.
- Add the cooked shell pasta and toss until every piece becomes coated with the sauce.
- Add the reserved pasta cooking water a little at a time until the sauce reaches a silky consistency and flows easily into the pasta shells.
- Season generously with freshly ground black pepper. Taste before adding salt, as the Parmesan and truffle paste may already provide plenty of seasoning.
- Divide among bowls and generously grate additional Parmesan over the top. Serve immediately while the sauce is creamy and the pasta shells remain beautifully al dente.