How To Make Big Mamma’s Classic Mafaldine al Tartufo Pasta  

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

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