From the Cook
From the Cook
From the Cook
From the Cook
1/5
Truffle Mushroom Cream Pasta
Instructions
1
|
Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water and drain the rest.
2
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In a large pan, melt butter over medium heat. Add minced garlic, sliced mushrooms, and diced onion.
3
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Sauté until the mushrooms are lightly browned and the onions are translucent.
4
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Pour in the heavy cream and bring to a gentle simmer.
5
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Season with salt and pepper, then stir in truffle oil.
6
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Add Parmesan cheese and stir until melted into the sauce.
7
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Add cooked pasta and a splash of reserved pasta water if the sauce needs thinning.
8
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Toss to coat evenly, garnish with fresh parsley and more cheese if desired, and serve hot.
My Calorie Intake
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Tips & Tricks (5)
- Mushroom Searing Secrets 🍄Dry mushrooms thoroughly with paper towels before sautéing to achieve a perfect golden-brown caramelization and prevent steaming instead of browning.
- Truffle Oil Finesse 🧴Add truffle oil off the heat at the very end of cooking to preserve its delicate, aromatic compounds and prevent flavor degradation.
- Pasta Water Magic 💧Reserve at least 1 cup of pasta water before draining; its starchy consistency is crucial for creating a silky, emulsified sauce that clings perfectly to the pasta.
- Layered Umami Building 🧅Sauté garlic and onions slowly until they're translucent and slightly golden to develop a deep, sweet foundational flavor for your cream sauce.
- Cheese Melting Technique 🧀Grate Parmesan fresh and add it off the direct heat, stirring continuously to create a smooth, non-grainy sauce that doesn't separate.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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