White Truffle and Porcini Mushroom Cream Busiate

White Truffle and Porcini Cream Busiate Recipe Serves 4

This dish makes for a great first course, otherwise known in the Italian meal structure as a primo. It is simple to make and takes only about 10 minutes.

Ingredients:

For the pasta:

1/2 package (250g) Busiate Pasta from Antico Morelli Pastificio

Cook in salted water (we recommend using 1TB (14g) of Riserva del Mare fine sea salt per 1 Quart (1 liter) of water) It should be as salty as the sea.

For the sauce:

4tsp (17g) La Tartufata White Truffle and Porcini Mushroom Cream from Inaudi

2oz (55g) Pasta Water

To Finish:

3TB D.O.P. Chianti Classico Extra Virgin Olive Oil from Dievole

4oz grated Parmesan Reggiano

A sprinkle of Pink Himalayan Truffle Salt from Inaudi

Method:

Bring water to a boil and then add the salt. *

Cook the Busiate for 8 minutes for al dente. **

In a bowl mix the pasta water with La Tartufata to make a sauce.

Once plated finish with extra virgin olive oil, grated parmesan Reggiano and a sprinkle of truffle salt.

*Adding salt before the water comes to a boil can cause erosion or pitting in the bottom of your pan.

** Al Dente translates to “to the teeth” meaning a good pasta will have a bit of bite to it, but not be hard and uncooked or overcooked and mushy.