Mushroom Alfredo pasta with porcini and fresh truffle, butter and Parmigiano with no cream
Italian cuisine · Vincenzo's Plate · ♥ 8.1K likes · 245.7K views · 11 min video
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Ingredients
Method
Techniques
- 200 g Salatielli pasta
- 100 g butter
- Parmigiano Reggiano
- 250 g porcini mushrooms
- 1 whole fresh truffle
- parsley
- water
- 1 tbsp rock salt
Bring a large pot of water to the boil with a tablespoon of rock salt; cook the pasta 19 minutes, stirring when it goes in and every five minutes.
- 1 tbsp extra virgin olive oil
Cook the mushrooms in a tablespoon of olive oil about 10 minutes until cooked; add the parsley with its stalks.
Cooking the porcini
Reserve a mug of starchy pasta water; lift the pasta into the mushroom pan with a colander and switch off the heat.
Combining pasta and mushrooms off the heat
- pasta water
Stir the pasta with the mushrooms in the hot pan; add the softened butter and about half a mug of pasta water and stir to melt and combine.
Making the Alfredo cream