This is a very rich dish, not something you'd want to eat often. But it is delicious and perfect for an occasion. I actually made it for my carnivorous son's birthday because it pleased him and the two vegetarians and for my keto husband, I served with zucchini noodles. Using fresh pasta also makes it extra special.
Ingredients
1 pound of fresh pasta
2 TBSP olive oil
3 TBSP butter
1 small shallot, minced
4 ounces mixed mushrooms, sliced
1/2 cup white wine
a 4-ounce jar of truffle spread (can be found at a gourmet store or online)
1/2 cup heavy cream
Salt and pepper to taste
2 TBSP chopped chives
Parmigiano-Reggiano
Cook pasta according to package instructions. Reserve 1/2 a cup of pasta water. Drain pasta and set aside.
Heat olive oil and butter in a large sauté pan over medium heat. Sauté shallot until tender and translucent, but not brown. Add mushrooms and cook until tender.
Add white wine and simmer for about 3 minutes. Add cream and allow to slightly reduce and thicken. Add truffle spread and season with salt and pepper.
Add pasta to sauce and toss. As pasta absorbs the sauce add enough reserved pasta water to make sauce creamy.
Serve topped with parmesan shaved thin using a vegetable peeler and top with chives.