Chef Carolina's Mushroom Orecchiette with Truffle
Chef Carolina's Mushroom Orecchiette with Truffle
30 minutes total
Mushrooms are sautéed with sea salt, heavy cream, black pepper, and pasta water. Orecchiette pasta is then tossed in the glossy sauce and topped with freshly grated parmesan and shaved truffles.
Ingredients
Serves 8
| 1 | Package Barilla® Al Bronzo® Orecchiette |
| 2 | Tablespoons Extra Virgin Olive Oil |
| 5 | Ounces Mushrooms (Beech Mushrooms, Also Called Shimeji Mushrooms) |
| 1 | Tablespoon Salt |
| 12 | Ounces Heavy Cream |
| 1 | Cup Parmigiano Reggiano Cheese, Grated |
| 1 | Tablespoon Black Peppercorn, Freshly Cracked |
| 1 | Ounce Seasonal Truffle, Available On Online Retailers |
| To Taste | Salt and Black Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Chef Carolina Diaz
This recipe was created by Chef Carolina Diaz. Chef Carolina was the 2018 Pasta World Champion and is a Chef in Chicago.
Step 1
Bring a large pot of water to a boil. Cook pasta according to package directions. Drain; reserving 1 cup of pasta cooking water.
Step 2
In the meantime, heat olive oil in large skillet over medium heat. Add mushrooms and salt and cook for 3 minutes.
Step 3
Add cream and bring to a boil. Add cheese, black pepper, and pasta cooking water. Allow to thicken stirring constantly.
Step 4
Add pasta to the skillet with the cheese sauce and toss.
Step 5
Plate and finish with freshly grated and shaved truffle, or alternatively, finish with freshly grated cheese.
Al Bronzo Orecchiette Pasta
Barilla® Al Bronzo® Orecchiette pasta is traditional bronze-cut pasta, for extraordinary sauce grip and more flavor in every bite. Now you can enjoy Scarpetta with Al Bronzo Orecchiette pasta!
- Shape Orecchiette
- Cook time 12-14 mins
- Pack size 16 oz
- Range Al Bronzo Pasta