Ingredients

• 1 lb Mancini Mezzi Paccheri Pasta
• 2 tablespoons La Rustichella Black Truffle Pâté
• Splash of Cooking Wine
• 1 tablespoon Crème Fraîche
• Barbera Extra Virgin Olive Oil
• 1 tablespoon Butter
• 2 Shallots, finely diced
• 1 clove Garlic, finely chopped
• 12 Mushrooms, diced
• Fresh Thyme
• 1 cup Chicken Stock
• Freshly Grated Parmesan Cheese, for finishing

Instructions

1. Finely chop the garlic and shallots, and slice mushrooms.
2. Heat olive oil in a pan over medium heat. Add the shallots and cook until soft.
3. Add the mushrooms and butter, cooking until the mushrooms soften and begin to turn golden.
4. Stir in the thyme and garlic, cooking for about one minute until fragrant.
5. Add in the cooking wine and let it simmer for a few minutes to reduce slightly.
6. Mix in the black truffle pâté until evenly combined. Add 1 cup of chicken stock and cook until the stock thickens.
7. Cook the mezzi paccheri pasta in a separate pot according to package directions.
8. Stir Crème Fraîche into the mushroom mixture until warm and creamy.
9. Add the cooked pasta to the pan and toss to coat. Use additional pasta water as needed to reach your desired texture.
10. Finish with freshly grated Parmesan cheese, stir to combine, and serve.

Tips from the Chefs

• Season the mushrooms with salt once they’re in the pan to draw out moisture and speed up the cooking process.
• Add a splash of pasta water to the sauce to help it bind to the pasta and reach your desired texture.