Sacchetti Porcini & Truffle Recipe
Recipe information
Make Sacchetti Porcini & Truffle in just 40m. Truffle Parmesan Cream, Basil Pesto, Prosciutto (limited)
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Porcini
Soak the dried porcini mushrooms in warm water for about 20 minutes until they are rehydrated. Drain and chop them finely.
2. Cook the Pasta
In a large pot of salted boiling water, cook the sacchetti pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
3. Make the Truffle Parmesan Cream
In a saucepan over medium heat, combine the heavy cream, chopped porcini mushrooms, and truffle oil. Bring to a simmer and let it cook for 5 minutes. Stir in the grated Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.
4. Combine Ingredients
In a large mixing bowl, toss the cooked sacchetti pasta with the truffle Parmesan cream, adding reserved pasta water as needed to achieve desired consistency.
5. Serve
Plate the pasta and drizzle with basil pesto. Top with slices of prosciutto and additional Parmesan if desired. Serve immediately.
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