Behind the Recipes
Truffled Pappardelle by Divya Gugnani
Makes 4 servings
INGREDIENTS:
1 lb. pappardelle pasta
1/2 lb. baby bella mushrooms, sliced
1/2 lb. cremini mushrooms, sliced
4 tbsp. butter
1 shallot, thinly sliced
4 tbsp. heavy cream
4 tbsp. white truffle oil
1/2 cup Parmesan cheese, grated
Salt and pepper to taste
PREPARATION:
1. Bring a large pot of salted water to a boil. Add the pappardelle and cook until al dente, about 5-7 minutes. Drain pasta and set aside.
2. Melt the butter in a large skillet. Add the shallot and cook until translucent. Add the sliced mushrooms and cook until tender, about 5 minutes.
3. Stir the cooked pasta into the mushroom mixture and season with salt and pepper. Pour in the cream and truffle oil, then mix well to combine.
4. Divide the pasta among four plates, sprinkle with Parmesan cheese and serve immediately.
Photo courtesy of www.gratinee.files.wordpress.com
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