Description
GOOD TO HAVE ON HAND
- sharp knife
- cutting board
- large pan
- large pot
Ingredients
Units Scale
- 500 grams spaghettoni
- 500 milliliters vegetable or chicken broth
- 100 milliliters white wine
- 100 grams mascarpone
- 200 grams mushrooms
- 70 grams parmesan
- 2 tsp minced truffle in oil
- 2 tbsp butter
- 1 shallot
- 2 garlic cloves
- 1-2 stems thyme
- truffle oil, for topping
Instructions
- Cut the shallot into very small pieces.
- Cut the mushrooms into very small pieces.
- Finely grate the parmesan.
- Heat the butter with the truffle oil in a large pan. Sauté the finely chopped shallots over a medium heat for approx. 3 minutes until translucent.
- Now add the chopped mushrooms. Allow to brown for a few minutes so that the mushrooms turn golden brown. Add the peeled garlic cloves as whole and one to two stalks of fresh thyme and sauté for 1-2 minutes. Then deglaze with white wine and let it boil for about five minutes on a medium heat, then stir.
- Now add the hot chicken stock and cook over a medium heat until only 1/3 is left. This will take about 15 minutes.
- In the meantime, cook the pasta in a pan in boiling salted water until al dente.
- Now add the mascarpone to the sauce, stir and heat gently. Remove the garlic clove and thyme from the pan. Now add the chopped truffle. Stir well and remove the pan from the heat. Add 1 tbsp of butter to the sauce. Truffle butter is best for this, but normal butter will also work. Season to taste with salt and pepper.
- Add the pasta to the sauce in the pan. Stir well. Now add the grated Parmesan and approx. 150 ml of the pasta cooking water to the pan and stir everything until creamy using tongs. This may take a few minutes. Now serve on deep plates. Top with truffle oil and a few mushrooms.
- Cook Time: 40 min