Rich and delicious, such savoury comfort food.
Ingredients
Makes 2 portion
100g fresh pappardelle
80g girolles, or other wild mushrooms, cleaned and shredded down a little if large
Half a shallot, finely diced
2 cloves garlic, crushed
4 sprigs thyme, picked
1 tbsp chopped parsley
Big knob butter
Parmesan to taste, grated
Fresh black truffle to finish (optional, or drizzle over a little truffle oil)
Olive oil
Salt and pepper
Recipe
1. Sweat the mushrooms and shallots in a pan over a medium heat with olive oil for 2-3 mins. Stir in the garlic and thyme, cook for another minute or two. Stir in the butter and parsley and turn off the heat
2. Meanwhile bring a large pan of boiling water to a rolling boil. Cook the pasta to al dente, then drain, reserving a cup of the cooking water
3. Add the pasta to the mushroom pan with the Parmesan and a few splashes of cooking water. Stir vigorously until a silky sauce forms. Add more pasta water as necessary. Season to taste and grate fresh truffle all over, or add a splash of truffle oil
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