Truffle Mushroom Farfalle

Steps

How to make it

Prep 7 min · Cook 15 min

1. Slice 150 g mushrooms; mince 2 garlic cloves; set aside 80 g pasta (farfalle).
2. Bring plenty of water to a rolling boil in a stockpot; add a pinch of salt. Cook 80 g pasta per package, 7–9 minutes, until al dente. Drain and reserve ½ cup pasta water.
3. Heat a skillet over medium-high heat. Add 2 tbsp olive oil and lay the mushrooms in a single layer. Cook until they release water, then over medium heat until lightly browned and fragrant, about 4–5 minutes.
4. Lower the heat. Add 15 g butter and the minced garlic; cook until the butter melts and the garlic is fragrant. Pour in 3–4 tbsp pasta water and stir until slightly emulsified.
5. Add the pasta and toss over high heat 1–2 minutes until evenly coated.
6. Turn off the heat. Stir in 1 tbsp grated Parmesan, 1 tsp truffle oil, and a pinch of black pepper (add truffle oil last so the aroma stays intact).
7. Plate while hot.

Tips & storage

Make it easier

• Truffle oil swap: mushroom powder plus olive oil.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Eat fresh; mushrooms weep overnight.

Substitutions