Maccheroncini Alla Boscaiuola

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READY IN: 20mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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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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