Porcini and Pesto Truffle Pasta - {Recipe}

250g dried Pasta, fettuccine or linguine 
50g Parmigiano Reggiano 
50g black truffle butter 
tablespoons Extra Virgin Olive Oil 
¼ teaspoon crushed red pepper flakes 
smoked sea salt, and ground black pepper to taste 
tablespoon quality white truffle oil 
Preserved truffle slices (optional) 

Yield: Serves 2-4. 

Prep: To reconstitute the porcini mushrooms, soak them in a bowl of tepid water for about twenty minutes. Drain the liquid and excess loose pieces and sediment. Set aside. 
  1. In a large saucepan over medium-high heat, add the olive oil and sauté the porcini until softened (only takes a few minutes). Add the truffle butter, and heat until butter melts
  2. Pour the contents of the Urbani Red Pesto and Truffles can in the saucepan, add the truffle oil, and the crushed red pepper flakes. Stir the pesto truffle mixture with a wooden spoon until it becomes a semi-thick but liquified sauce, and mix evenly with the butter and porcini. Turn down the heat of the saucepan to low. 
  3. In a large pot, bring salted water to a boil (just use table salt), then place the pasta in the pot to cook according to the package instructions, al dente. 
  4. Drain the pastathen put the pasta into the saucepan with the pesto truffle sauceUse a fine grater to freshly grate the cheese, adding in the grated cheese to the pasta, and mix gently by twirling the pasta until evenly coated.  
  5. Next, plate the pastaand add a few pieces of preserved truffle slices to each plate. If you want to add sprigs of fresh parsley, then do so nowAdd smoked salt and black pepper to taste. Enjoy! 

This original recipe is by Madison of FASHION TALES BLOG. 
View more truffle inspiration here.


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