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
• 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
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