Pasta with Mushrooms and Truffle Oil

1. 1 Pastapack 450 g ≈ $1.36 100 g
2. 2 Button mushrooms≈ $7.50 per kg 150 g
3. 3 Heavy cream 33%pack 250 ml ≈ $2.20 80 ml
4. 4 Parmesanpack 200 g ≈ $6.00 25 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Butterpack 180 g ≈ $1.60 15 g
7. 7 Truffle oil 5 ml
8. 8 Parsleypack 50 g ≈ $1.50 5 g
9. 9 Salt 3 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Bring a large pot of water to a boil, salt generously, and set the heat under a lid so the water boils quickly.

2. Rinse the mushrooms, dry them, and slice them into pieces about 0.5–1 cm thick.

3. Peel the garlic⁵ and finely chop it.

4. Put a large skillet or sauté pan on medium heat and melt the butter².

5. Sauté the mushrooms in the melted butter² over high heat until browned, about 7 minutes, stirring occasionally; then add the garlic⁵ and sauté another minute until fragrant.

6. Add a portion of pasta¹ to the boiling salted water and cook until al dente according to package instructions.

7. Pour the cream over the mushrooms, salt and pepper to taste, heat the mixture over medium heat 3–4 minutes until the sauce slightly thickens; stir in the grated Parmesan⁴ and mix until smooth.

8. Drain the pasta¹ and immediately add it to the mushroom sauce; toss over medium heat another 1–2 minutes so the pasta absorbs the sauce.

9. Remove the pot from the heat, drizzle with the truffle oil to taste and stir; sprinkle with freshly chopped parsley⁸.

10. Serve: divide among plates, and, if desired, top with more Parmesan⁴ and a little extra truffle oil.

11. Tip: prepare the pasta¹ and sauce ahead and combine just before serving; the dish pairs well with crusty bread.