Chef Carolina's Mushroom Orecchiette with White Truffle
Chef Carolina's Mushroom Orecchiette with White Truffle
30 minutes total
Collezione Orecchiette pasta is no longer available in the US. Barilla® Medium Shells or Al Bronzo Conchiglie can be substituted for Orecchiette pasta.
Ingredients
Serves 6
| 1 | Box Barilla® Collezione Orecchiette |
| 2 | Tablespoons extra virgin olive oil |
| 5 | Ounces mushrooms (beech mushrooms, also called shimeji mushrooms) |
| 1 | Tablespoon salt |
| 12 | Ounces heavy cream |
| 1 | Cup Parmigiano Reggiano cheese, grated |
| 1 | Tablespoon black peppercorn, freshly cracked |
| 1 | Ounce white seasonal truffle, available on online retailers |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring 4-6 quarts of water to a boil. Add salt to taste.
Step 2
Cook Orecchiette "al dente" according to package directions. Drain; reserving 1 cup pasta water.
Step 3
In the meantime, heat olive oil in large skillet over medium heat. Add mushrooms and salt and cook for 3 minutes.
Step 4
Add cream and bring to a boil. Add Parmigiano Reggiano cheese, black pepper and pasta water. Allow to thicken. stirring constantly.
Step 5
Add pasta to the skillet with the cheese sauce and toss.
Step 6
Plate and finish with freshly grated shaved truffle, or alternatively, finish with freshly grated Parmigiano Reggiano cheese.