Truffle Hot Sauce
Truffle hot sauce mushroom pasta
Method
- 01
Boil the pasta in well-salted water until just shy of al dente. Save a cup of the cooking water before draining.
- 02
Meanwhile, heat the oil and butter in a wide pan over high heat and fry the mushrooms undisturbed until deeply browned, then season.
- 03
Drop the heat, add the garlic and cook for a minute, then pour in the cream and let it bubble and thicken.
- 04
Add the drained pasta and the parmesan, loosening with the pasta water until the sauce coats every strand.
- 05
Bowl it up, scatter with parsley and extra parmesan, then pour over as much truffle hot sauce as you dare.
Peddler's tip
Don't cook the sauce into the pan — the truffle aroma is volatile. It goes on at the table, over the hot pasta.
