Sacchetti Porcini & Truffle Recipe
Truffle Parmesan Cream, Basil Pesto, Prosciutto (limited)
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Ingredients
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Main Ingredients
Method
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.
