Paccheri Rigati with Truffle

Serves 4

Time 20 minutes

Ingredients

400g Paccheri rigati

2 tbsp olive oil

1 onion, peeled and finely chopped

3 garlic cloves, peeled and chopped

300g mixed mushrooms, sliced (Swiss brown, button, oyster or similar)

40g butter

150ml white wine

50-80g parmesan, finely grated

1 tbsp chopped parsley leaves

Fresh truffle

Sea salt and freshly ground black pepper, to taste

Method

Bring a large pot of salted water to the boil and cook the paccheri rigati until al dente. Reserve a cup of pasta water, then drain and set aside.

Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and cook for 1 minute until fragrant.

Increase the heat, add the mushrooms and cook for 5–6 minutes until golden and their liquid has evaporated. Stir in the butter and allow it to melt.

Pour in the white wine and simmer for 2–3 minutes until reduced by half. Reduce the heat and grate in the fresh truffle until fully incorporated.

Add the cooked paccheri rigati directly to the pan, along with a splash of pasta water. Toss gently to emulsify, allowing the starchy water and butter to bind into a glossy sauce. Add the grated parmesan and continue tossing until melted and coating the pasta. Adjust with extra pasta water if needed.

Season with salt and pepper, stir through the parsley, and divide between warm bowls. Finish each serving with a generous shaving of fresh truffle. Serve immediately.