Truffle Mushroom Cream Pasta

Steps

How to make it

Prep 18 min · Cook 18 min

1. Prep: slice mixed mushrooms 120 g and pat dry with paper towels; shred cheese 40 g; mince garlic 2 cloves.
2. Bring a large pot of water to a rolling boil over high heat; add sea salt 1/3 tsp. Cook spaghetti 180 g 1 minute less than package time until al dente; drain and reserve about ½ cup pasta cooking water.
3. Heat olive oil 1 Tbsp in a skillet over medium heat; lay mushroom slices in a single layer; cook without changing heat until they release moisture, then raise heat to high and cook until edges are lightly charred, about 5–6 minutes; set aside.
4. Lower heat; sauté minced garlic until fragrant, about 20 seconds.
5. Add truffle cream sauce 3 Tbsp, cream as needed, and 3–4 Tbsp pasta water; stir over low heat until lightly simmering and smooth; fold in half the shredded cheese until melted.
6. Raise heat to high; add pasta and seared mushrooms; toss vigorously 1–2 minutes until cream sauce coats the noodles.
7. Off heat, fold in truffle sauce 3 Tbsp and remaining cheese (add truffle sauce off heat to preserve aroma).
8. Plate in a deep dish; sprinkle black pepper and serve hot to match Second Floor Cafe truffle mushroom cream pasta.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions