Chef Carolina's Mushroom Orecchiette with White Truffle

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Ingredients 6 Servings

Ingredients for 6 people

  • 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 at Eataly
  • Salt and black pepper to taste
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  • Bring 4-6 quarts of water to a boil. Add salt to taste.
  • Cook Orecchiette "al dente" according to package directions. Drain; reserving 1 cup pasta water.
  • In the meantime, heat olive oil in large skillet over medium heat. Add mushrooms and salt and cook for 3 minutes.
  • Add cream and bring to a boil. Add Parmigiano Reggiano cheese, black pepper and pasta water. Allow to thicken. stirring constantly.
  • Add pasta to the skillet with the cheese sauce and toss.
  • Plate and finish with freshly grated shaved truffle, or alternatively, finish with freshly grated Parmigiano Reggiano cheese
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