Porcini Mushrooms and Black Truffle Pasta

12 Ounces Fettuccine

Dry Porcini Mushrooms

1 small onion

2 garlic cloves

25 gr butter

Parmigiano Reggiano Cheese

All natural Sabatino White Truffle Oil

White wine

Salt & Pepper

Sliced black Sabatino truffle (if desired)

Directions: Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Saute fresh Porcini mushroom, diced. Melt the butter in a separate pan, over high heat, add the garlic cloves and onion  After a couple minutes add a dash of white wine.

Let the water dry a bit, then saute the pasta in the same skillet. Season with salt and pepper. Garnish with grated cheese, all natural Sabatino white truffle oil and sliced black Sabatino truffle if desired.

Serve immediately with more cheese, if desired.

 

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