Mushroom Truffle Pasta

Who can resist a plate of Truffle Pasta? Especially when it’s full of creamy mushrooms and Parmigiano Cheese. This one’s a guaranteed crowd pleaser!

Ingredients:

• 125g fettuccine
• 15g and 30g unsalted butter 
• 200g sliced mushrooms
• 1 large garlic clove, finely chopped
• 1/4 teaspoon La Madia Regale Truffle Sea Salt
• 1/4 cup heavy cream
• 80g La Madia Regale Parmigiano Reggiano Cheese & White Truffle Sauce
• 1 tablespoon chopped parsley

Directions: 

1. Boil the pasta according to package instructions and drain.
2. In a skillet, melt 15 g of butter over medium heat.
3. Add the mushrooms and garlic and stir to coat them in the butter.
4. Add the salt and cook the mushrooms for 10 minutes or until they’ve released their moisture and they are deep brown in color.
6. Transfer the cooked mushrooms and garlic to a bowl or plate.
7. In the same pan, melt the 30 g of butter.
8. Add the cream and stir to combine it with the butter.
9. Once the cream is heated through add the Parmigiano cheese with white truffle.
10. Stir until the cheese is melted. 
11. Add the mushrooms and pasta to the pan and stir to coat them evenly in the sauce.
12. Garnish with the chopped parsley and serve.