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Ingredients
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Mushroom Ragu
Truffle Cream Sauce
Pasta & Finish
Method
Mushroom Ragu
- 1
Prepare mushrooms
Trim stems and slice mushrooms to roughly uniform thickness (about 1/4 inch). Pat dry with paper towels if they are wet so they brown well.
- 2
Sauté aromatics
Heat 2 tbs olive oil and 1 tbs butter in a large wide skillet over medium-high heat until butter foams. Add diced onion and a pinch of salt and cook, stirring occasionally, until translucent and starting to caramelize, about 6–8 minutes. Add minced garlic and fresh thyme and cook 30–45 seconds until fragrant.
- 3
- 4
Deglaze & simmer
Add 1 cup dry white wine to deglaze the pan, scraping up browned bits. Simmer until wine is reduced by half, about 3–4 minutes. Stir in 1 tbs tomato paste until incorporated. Add 1 cup stock, bring to a gentle simmer and reduce until sauce is slightly thickened, 6–8 minutes. Season with 1 tsp salt and 1/2 tsp black pepper. Stir in chopped parsley and keep warm over low heat.
Truffle Cream Sauce
- 5
Heat cream
In a small saucepan over medium heat, combine 1 cup heavy cream and 1 tbs butter. Warm until just simmering at the edges (do not boil).
- 6
Finish sauce
Reduce heat to low and whisk in 1/2 cup grated Parmesan until melted and smooth. Stir in 1 tsp black truffle oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm on the lowest heat setting; the sauce should be loose enough to toss with pasta but coat the noodles.
Pasta & Assembly
- 7
Cook pasta
Bring a large pot of water to a rolling boil, add 1 tbs kosher salt and the 12 oz spaghetti. Cook until just shy of al dente according to package instructions (usually 1–2 minutes less than recommended). Reserve 1/2 cup pasta cooking water, then drain the pasta.
- 8
Combine pasta and sauces
Return the drained pasta to the pot off the heat. Add the mushroom ragu and the truffle cream sauce. Toss gently to combine. If the mixture seems tight, add reserved pasta water, a tablespoon at a time, until the sauce lightly coats the noodles (typically 2–4 tbs). Taste and adjust seasoning with more salt or pepper if needed.
- 9
Plate and finish
Divide pasta among 4 warmed plates (serves 4). Drizzle each portion with a few drops of white truffle oil if using for an aromatic finish. Sprinkle extra grated Parmesan and garnish with microgreens or parsley. Serve immediately.