TAGLIOLINI AL TARTUFO WITH PORCINI MUSHROOMS

INGREDIENTS

• 3 tablespoons of extra virgin olive oil
• 2 cloves of garlic
• 1 packet of Stefania Calugi Funghi Porcini Secchi
• Italian parsley
• Salt and black pepper to taste
• 2 tablespoons of butter
• ½ packet of Stefania Calugi Tagliolini Egg Noodles with Truffle
• Stefania Calugi Olio al Tartufo Bianco (white truffle oil) to taste
• 2 teaspoons of Stefania Calugi Crema Nera Tartufata (truffle cream)
• Stefania Calugi Petali di Tartufo (truffle flakes) to garnish
• Parmigiano Reggiano, grated

PREPARATION

1. Place porcini mushrooms in a bowl and cover with warm water. Let soak until soft, about 30-40 minutes. Drain. Squeeze mushrooms to remove excess water and roughly chop
2. Heat extra virgin olive oil in a skillet over medium heat. Add garlic cloves; cook until fragrant and golden, about 2 minutes. Discard garlic. Add mushrooms and parsley; cook and stir until soft, 3 to 4 minutes
3. Reduce heat and add a pinch of salt. Add butter and cook until melted. Turn off heat
4. Put water on to boil for the pasta. Add salt once it starts to boil.
5. Cook the pasta in salted boiling water for 2-4 minutes. While the pasta is cooking, remove a cup of the pasta cooking water to be used later. Drain and add the pasta to the pan with the mushrooms and butter
6. Toss everything together. Drizzle some truffle oil and stir in truffle cream. The pasta absorbs liquid very quickly so if it looks too dry, add a little of the pasta cooking water at a time until you get the right creaminess
7. Plate the pasta.  Garnish with truffle flakes and freshly grated Parmigiano Reggiano
   cheese to your liking. Serve immediately. Buon Appetito!