Maccheroncini Alla Boscaiuola
Ready In: 20 mins
Serves: 3-4
Ingredients
- 1⁄2-2⁄3 cup dried porcini mushrooms
- 2 tablespoons butter
- 2 cups heavy cream
- 1 lb maccheroni pasta (or good quality elbow macaroni)
- 1 fresh white truffle, sliced
- 1 1⁄2 cups freshly grated parmesan cheese (the BEST imported *ungrated* Parmesan you can find!)
- salt, to taste
- white pepper, to taste
Directions
- In a bowl soak the porcini mushrooms in warm water for about 20 minutes. Squeeze dry and *RESERVE SOAKING WATER*.
- In a large saute pan heat the butter until melted. Add the porcini mushrooms and cook until golden.
- Stir in the whipping cream and reserved mushroom soaking liquid.
- Cook the mixture until thick enough to coat the back of a spoon; approximately 10 minutes.
- In a large stock pot bring salted water to a boil and cook the pasta until al dente. Drain the pasta and add to the sauce.
- Add the white truffle and Parmesan cheese, tossing the mixture over low heat as not to burn.
- Season with salt and white pepper to taste. Serve immediately with some vintage wine and crusty bread!
- Yield is estimated.
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