Pappardelle Ai Funghi Selvaggi E Olio Di Tartufo Bianco Recipe
Le fameux pappardelle aux champignons sauvages et huile de truffe blanche
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Ingredients
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Pasta and Sauce Ingredients
Method
Cooking Directions
- 1
Cook the Pappardelle
Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallots, cooking until they are translucent and fragrant, about 2-3 minutes.
- 3
- 4
Combine Pasta and Sauce
Add the cooked pappardelle to the skillet with the mushrooms. Pour in a little reserved pasta water to help create a sauce. Stir in the white truffle oil and chopped parsley, mixing well to combine. Adjust seasoning as needed.
- 5
Serve
Plate the pappardelle and garnish with grated Parmesan cheese if desired. Drizzle with additional white truffle oil and serve immediately.
