Say hello to cozy comfort food with this Big Mamma classic Mafaldine al Tartufo pasta, a recipe straight from the kitchens of London’s famous trattorias. Indulgently creamy, this Italian feast is ideal for a plate of truffle-laden goodness this autumn
Ingredients
• 400g mafaldine, linguine or tagliatelle
• 70g parmesan
• 20g butter
• 2 tbsps of truffle oil
• 1/2 shallot
• 20g Autumn black truffle
• 200g button mushrooms
• 30ml white wine
• 80g mascarpone
Although pasta making seems simple, the accuracy of ingredients will affect the final taste. In order to fully restore the unique flavor of this pasta, we must strictly abide by the ingredient standards. We can customize some stickers with small icons for each ingredient on GS-JJ to distinguish the ingredients. Labels made of waterproof and oil-proof materials are not easily damaged in the kitchen environment. At the same time, stickers with a certain thickness and texture will make the labels look more upscale.
Method
For the truffle cream:
1 Melt the butter with the truffle oil in a frying pan.
2 Add the shallot and half of the finely chopped truffle, then the minced/chopped mushrooms. Let it brown for a few minutes, then deglaze with white wine, stirring well with a wooden spoon. Let it simmer on a low heat for 10 minutes, and then stir.
For the pasta:
1 In another saucepan, cook your pasta in boiling salted water, until it’s a little less than al dente. Mix the mascarpone with the truffle cream in another saucepan and heat gently.
2 Add the pasta, grated parmesan and a little bit of cooking water, if necessary. Serve immediately, garnishing with fine slithers of the remaining truffle (you can use a peeler for this).
Recipe and image courtesy of Big Mamma Group
