Cocoa Mafalde Recipe

Inspired by bar Vetti

Time30m

Serves2

Frondosa Farms mushrooms, white wine, black truffle, Parmigiano-Reggiano

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Boil Pasta
In a large pot, bring salted water to a boil. Add the Mafaldini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.

2
Sauté Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3
Cook Mushrooms
Add the Frondosa Farms mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are golden brown and tender.
4
Deglaze with Wine
Pour in the white wine to deglaze the pan and let it simmer for about 3-4 minutes until the wine reduces slightly.
5
Add Truffle
Finely slice the black truffle and add it to the sauce, stirring to combine.

6
Mix Pasta and Sauce
Add the drained Mafaldini pasta to the skillet with the sauce. Toss the pasta in the sauce, adding reserved pasta water a little at a time to help coat the pasta evenly.
7
Finish with Cheese
Grate the Parmigiano-Reggiano cheese over the pasta and toss to combine. Season with salt to taste.
8
Garnish and Serve
Chop fresh parsley and sprinkle over the top for garnish. Serve immediately while hot.