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Frequently paired with
The best thing to pair and share with Orecchiette
Ingredients
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Pasta & Base
Maitake & Aromatics
Chile & Heat
Truffle & Finish
Finishing Liquid
Method
Pasta & Base
Boil pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon fine sea salt. Add 1 lb orecchiette and cook until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and toss with 1 tablespoon extra-virgin olive oil to prevent sticking. Set aside.
Maitake & Aromatics
Prepare mushrooms
While the pasta is cooking, heat a large skillet over medium-high heat. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil. When butter is foaming, add the torn maitake mushrooms in a single layer (work in two batches if your pan is small) and let them sear undisturbed for 2–3 minutes until golden on the underside.
Stir the mushrooms and continue to cook 2–3 minutes until nicely browned and slightly crisp at the edges. Add the thinly sliced garlic, minced shallot, and 1 teaspoon fresh thyme leaves. Cook, stirring, for 1–1.5 minutes until fragrant but not burned.
Chile & Heat
Add 1 teaspoon smoked paprika, 1 teaspoon dried chile flakes, and the thinly sliced fresh chile to the mushroom mixture. Stir for 30–45 seconds to bloom the spices and develop their aroma.
Finishing Liquid
Pour in 1 cup low-sodium broth and bring to a gentle simmer, scraping any browned bits from the bottom of the pan. Let the liquid reduce by about one-third (2–3 minutes).
Add the reserved pasta cooking water a splash at a time as needed to loosen the sauce. Stir in 1 teaspoon fresh lemon juice to brighten the flavors.
Combine & Finish
Remove the pan from heat. Stir in 1 cup finely grated Parmigiano-Reggiano and 1 teaspoon freshly ground black pepper, tossing until the cheese melts into a silky coating. Drizzle 1 teaspoon truffle oil and toss gently. Taste and adjust seasoning with salt if needed (be mindful of the cheese's salt).
Fold in 2 tablespoons chopped parsley. Plate the pasta, finish each portion with an extra tiny drizzle of truffle oil if desired and shave optional fresh truffle over the top for an aromatic finish. Serve immediately.