Simple truffle pasta
This simple truffle pasta celebrates the elegance of minimalism in Italian-inspired cuisine. By creating a delicate mushroom fond as the base, the butter’s richness is allowed to shine, while freshly grated Istrian black truffle adds a luxurious aroma and depth of flavor. The dish is quick to prepare yet delivers an impressive presentation, making it perfect for both refined dining and casual indulgence. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
Cook a light stock with mushrooms, shallots, and garlic.
Cook pasta until al dente.
Add pasta to a pan with 100ml mushroom stock.
Add butter, emulsify, and cook until sauce thickens.
Finish with grated Parmigiano, black pepper, and salt.
Mix until sauce is flavorful and cohesive.
| 100 g. | Elicoidali pasta |
| 500 g. | Champignons |
| 100 g. | Shallots |
| 20 g. | Garlic |
| 20 g. | Butter |
| to taste | Freshly ground black pepper |
| Istrian black truffle | |
| Grana Padano or Parmigiano | |
| to taste | Salt |
HOW TO PLATE
Serve in a deep bowl.
Top with grated black truffle.
