Bucatini Funghi Recipe

Time30m

Serves4

bucatini, mixed mushrooms, truffle cream sauce, parmigiano

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Ingredients

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1
Cook the Bucatini
Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente, usually about 9-11 minutes. Reserve 1 cup of pasta water, then drain the rest and set aside.

2
Sauté the Mushrooms
In a large skillet, heat 1 tablespoon of truffle oil over medium heat. Add the mixed mushrooms and sauté for about 5-7 minutes until they are browned and tender. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant. Season with salt and black pepper.

3
Make the Truffle Cream Sauce
In the same skillet with the mushrooms, lower the heat and pour in the heavy cream. Stir well to combine and let it simmer for about 3-5 minutes until slightly thickened. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.

4
Mix the Pasta and Sauce
Add the drained bucatini to the skillet with the truffle cream sauce and mushrooms. Toss gently to combine, ensuring the pasta is well-coated with the sauce. Stir in the grated Parmigiano-Reggiano.

5
Garnish and Serve
Serve the bucatini funghi in bowls, drizzled with the remaining truffle oil and garnished with chopped fresh parsley. Enjoy!