Paccheri ai Funghi e Tartufo - Paccheri with Porcini Mushrooms and Truffles

Sometimes, the fanciest or most intimidating dishes are actually some of the simplest to make.  Take this paccheri recipe….  Porcini mushrooms are incredibly easy to work with and add a rich meaty taste with a subtle nutty undertone to any sauce.  And the truffle shavings add yet another layer of oaky nuttiness, truly elevating any dish.

Paccheri is a very large tubular pasta originating from the Campania region in southwestern Italy.  If you cannot find paccheri, you can use rigatoni or any other large tubular pasta.  If you really want to accentuate the truffle taste, try using truffle oil, truffle butter and truffle salt instead of the regular stuff!

1.5 ounces (~50 grams) dried porcini mushrooms

1 pound paccheri pasta

1 tablespoon butter

1 tablespoon olive oil

1 shallot, minced

2 garlic cloves, minced

1 pint (2 cups) heavy cream

1/2 cup grated Parmegiano-Reggiano

1 truffle thinly sliced

Bring 1 cup of water to a simmer; add mushrooms, cover and remove from heat.  Soak for 30 minutes, then lift the mushrooms out of the pan and slice into thin strips.  Set aside.

Bring a large pot (8 or 10 qt) of salted water to a boil. Add the paccheri and cook for about 13-15 minutes or until al dente (i.e. firm to the bite and not too soft or limp).

In the meantime, in a large skillet, melt the butter together with the olive oil.  Add the shallots and sauté them for about three minutes before adding the garlic. After about one minute add the cream and allow to simmer.  After 5-7 minutes, add the grated Parmegiano-Reggiano.  Season with salt and pepper, according to taste.

When the pasta is ready, drain it reserving about a half cup of the pasta water.Add the pasta to the skillet and toss to coat with the sauce. If the sauce is too thick, add some of the pasta water gradually. Serve in pasta bowls and garnish with the truffle slice