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
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.