Truffle Tagliatelle and Porcini Mushrooms
Join us as we whip up Truffle Tagliatelle with Porcini Mushrooms, infused with the rich aroma of Aroma Truffle oil.
Truffle Tagliatelle and Porcini Mushrooms
Join us as we whip up Truffle Tagliatelle with Porcini Mushrooms, infused with the rich aroma of Aroma Truffle oil.
Cooking
Servings:
DIFFICULTY LEVEL:
PREPARATION TIME:
1
Coarsely chop the porcini mushrooms. Crush the garlic with the flat side of a knife.
2
Heat 2 tbsp White Truffle Oil in a skillet and add the mushrooms. Cook until the liquid is completely boiled off.
3
Add 1 tbsp Truffle Butter and garlic. Fry the mushrooms until golden, ensuring the garlic doesn't burn.
4
Pour in the white wine and let it evaporate. Season with salt and pepper, then remove the garlic.
5
Remove the skillet from heat and add the remaining Truffle Butter.
6
Boil the pasta for 1 minute less than indicated on the package. Reserve a cup of pasta water.
7
In a bowl, mix the yolks, grated cheese, finely chopped parsley, and 4 tbsp of the pasta water.
8
Return the mushrooms to the skillet and add the pasta. Stir for 20-30 seconds and remove from heat.
9
Pour in a couple tablespoons of the pasta water to cool the pan slightly.
10
Add the egg yolk and parmesan sauce. Stir vigorously, adding more water if necessary to create a slippery texture. Season with salt and pepper.
11
Arrange on plates and serve. Enjoy your decadent Tagliatelle with Truffle Butter and White Truffle Oil!
Servings:
DIFFICULTY LEVEL:
PREPARATION TIME:
