Fettuccine with porcini and truffle
Fettuccine with porcini and truffle
For my inaugural recipe I thought I would share one of my all time favourite dishes: fettuccine with porcini and truffle. Although I’ve eaten a variation of this dish a number of times in Italy, it wasn’t until Nicolò’s father gave us a jar of ‘porcini e pasta al tartufo’ (porcini and truffle paste) for Christmas that I tried recreating it myself for the first time. I’ve now managed to track down a place that sells this paste in London so I don’t have to wait until my next trip to Italy to re-stock.
If you can’t find this paste or something similar (I’m thinking of my New Zealand readers) then double the amount of porcini mushrooms and substitute the olive oil for truffle oil. Or I can send a shipment home.
This recipe is definitely for the mushroom lover. I’ve made my own pasta but feel free to use store-bought fresh fettuccine. Enjoy and stay tuned for more!
Ingredients
Serves 4
15g dried porcini mushrooms
3 tbsp olive oil
200g fresh mushrooms (any kind), roughly chopped
80g porcini and white truffle paste
150ml cream
salt and pepper
500g fresh fettuccine
1 large handful flat-leaf parsley, finely chopped
2/3 cup grated parmesan cheese
Method
If making your own pasta, do this first (here is a good YouTube video from the makers of the pasta machine I use: https://www.youtube.com/watch?v=e6tVVMqv9y4). For four people, I use 400g of flour and 4 eggs (plus an extra egg yolk).
Soak the dried porcini in a bowl of hot water for about half an hour.
Drain the soaked porcini, reserving the liquid. Roughly chop the porcini and set aside.
Put a large pot of salted water on to boil.
Heat the olive oil in a large pan over medium heat. Add the chopped fresh mushrooms and cook for around 5 minutes.
Add the chopped porcini, porcini and truffle paste, cream and reserved porcini liquid. Season with salt and pepper. Simmer on a low heat for a couple of minutes then turn off heat and set aside.
Cook the fresh pasta in the boiling salted water for around 3 minutes or until al dente. Drain the pasta and add it to the porcini sauce, along with half the chopped parsley and 1/2 cup of the grated parmesan.
Mix well and serve topped with the remaining parsley and parmesan.
