Creamy Porcini & Truffle Oil Pasta

Creamy porcini pasta with flavourful pecorino and truffle oil. You can add extra aroma using fresh porcini!

Ingredients - serves 2

160g tagliatelle

150g heavy cream

1 tbsp butter

30g dried porcini

1 small onion

1 clove of garlic

1 tbsp dried italian herbs (f.e. basil, thyme etc.)

40g grated parmesan cheese

40g grated pecorino cheese

salt and pepper

Method

Bring plenty of salted water to a boil. Cook tagliatelle, drain them and set 1/4 cup of pasta water aside. Soak dried porcini in water. Peel onion and garlic and chop finely.

Heat butter in a large pan until frothy. Sauté onions in butter. Drain porcini and add to the pan along with the garlic. Let brown for 2 minutes. Stir in the heavy cream, add pasta water and combine.

Add pecorino and let simmer until creamy. Toss in the pasta and season well with herbs, salt and pepper. Serve with grated parmesan cheese.