Maccheroncini Alla Boscaiuola

1. 1

   In a bowl soak the porcini mushrooms in warm water for about 20 minutes. Squeeze dry and *RESERVE SOAKING WATER*.

2. 2

   In a large saute pan heat the butter until melted. Add the porcini mushrooms and cook until golden.

3. 3

   Stir in the whipping cream and reserved mushroom soaking liquid.

4. 4

   Cook the mixture until thick enough to coat the back of a spoon; approximately 10 minutes.

5. 5

   In a large stock pot bring salted water to a boil and cook the pasta until al dente. Drain the pasta and add to the sauce.

6. 6

   Add the white truffle and Parmesan cheese, tossing the mixture over low heat as not to burn.

7. 7

   Season with salt and white pepper to taste. Serve immediately with some vintage wine and crusty bread!

* Per serving · 4 servings · Values may vary.

No additional tips available.