spaghetti tartufati con funghi
spaghetti in truffle and mushroom sauce
Pigs and truffles are very, very good friends, on the plate as well as in the wild. Here’s a great recipe bringing them both together. This is also one of our ‘pragmatic’ pasta sauces, because it uses a pre-prepared and bought ingredient - black truffle and mushroom sauce (the one I used was from a brand called Fortunati). Mushroom and truffle sauces like these are pretty common in good delicatessens and are the cheapest, ‘gentlest’ way of introducing truffle flavours into your sauces. The jars I normally buy are anything from 500g-900g in weight, which may seem like a lot to get through, but it’s pretty manageable with a family of 4 and 2 meals over the course of, say, a week or 10 days.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
cook the mushrooms
add the truffle sauce
boil the pasta
plate and combine
spaghetti in truffle and mushroom sauce
INGREDIENTS
FOR FOUR PEOPLE
250g (8.8oz) large flat mushrooms
250g (8.8oz) chestnut mushrooms
1 jar tartufata sauce (Fortunati)
2 large garlic cloves white wine
1 tblspn butter fresh parsley
PASTA 400g dry spaghetti (Pasta Rummo No.3)
MANTECATURA
slight to moderate
METHOD
To make the sauce, chop the mushrooms into slices about 8mm thick and then cook them in your Sauce Wok in EVO, white wine and garlic. Go ahead and cook them until the wine boils off completely and you start to be able to brown them a little, but be careful not to burn them. Then add a splash of tap water and the butter to make a winey, buttery sauce. Take the wok off the heat, throw in a handful of grated parmesan, stir it into the sauce and then do the same, to taste, with the jar truffle sauce. Let it warm and combine and then set it aside.
Cook the pasta and as it reaches ‘al dente’ fish it out and add it straight to the sauce in the pasta wok, adding perhaps a ladle of starchy pasta cooking water. Stir, toss, and let the sauce and pasta combine. Then throw on a few handfuls of torn fresh parsley leaves and plate each portion. Sprinkle more black pepper and and parmesan or pecorino, to taste.
NUTRITION per serving
KCAL: 500
Fat (g): 14.5
Sat Fat (g): 2.9
Carb (g): 76.3
Sug (g): 4.7
Fibre(g): 4.1
Prot (g): 15.3
Salt (g): 1.35
Nutritional information is provided as an indication only of approximate values for the recipe on this page. You should make your own calculations if you have specific dietry requirements or are required to follow a strict calorie-controlled diet.
