Truffle Oil Spaghetti

1 Nov

I posted the other day about when the love and I went chestnut hunting in Hopwas woods. It was a deeply disappointing ordeal. To add insult to injury, the supermarkets weren’t selling them either when I went shopping the next day, so I still couldn’t make my chestnut pappardelle 😦

‘Who needs stupid chestnuts?’ I thought, ignoring the little voice inside saying ‘well I’d quite like some…’, and picked up some chestnut mushrooms instead. I did a quick round of the kitchen on my return and came up with this: a rich, easy and moreish pasta dish for 2.

  • 200g spaghetti
  • 25g parmesan, grated (or similar – I used Grano Padano)
  • 100g crème fraîche
  • good drizzle of truffle oil
  • 200g chestnut mushrooms, sliced
  • 1 garlic clove, finely chopped
  • knob of butter
  • salt and black pepper
  1. Boil the pasta in salted water according to the packet instructions. Reserve a small amount of the cooking water.
  2. Meanwhile, heat the butter in a large frying pan. Add the garlic and fry for 2 minutes, then add the mushrooms and stir occasionally until burnished and gorgeous. Leave to one side.
  3. In a bowl, mix the crème fraîche with the parmesan and truffle oil.
  4. Transfer the pasta to the frying pan and toss with the mushrooms. Add the crème fraîche mixture, loosened with the pasta cooking water, and combine. Dish up and sprinkle some cracked black pepper over the top.

Notes:

A sprinkling of parsley wouldn’t go amiss at the end.

You could also add some chopped pancetta to the mushrooms for extra belly smackin’ goodness 🙂

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