THE MAGAZINE

The first time I had homemade pasta with butter and shaved white truffle in Italy, I was speechless. I'm still at a loss when trying to describe its simplicity and complexity. However, truffles are not always at your disposal so I consider a truffle oil of good quality a good addition to any kitchen.

This pasta dish can be elaborated on with the addition of herbs and even bacon or pancetta. I think, however, it is at its best when kept simple without many ingredients so the truffle oil is allowed to take center stage.

• 2 tablespoons olive oil
• 3 cloves garlic, smashed
• 1-1/2 cups fresh, cleaned mushrooms, thinly sliced
• 3/4 cup cream
• 1/4 cup flat leaf parsley, chopped
• Cracked black pepper
• Sea Salt to taste
• 1/2 cup grated Parmesan or Romano cheese (optional)
• 1 pound spaghetti or pasta of your choice
• Truffle oil for drizzling (2 to 3 teaspoons, more or less to taste)

In a large pan combine olive oil and garlic and sauté gently. Remove garlic and add mushrooms to pan and continue to cook until tender. Season with salt and pepper. Boil pasta to firm al dente stage, drain reserving l cup pasta water. Add pasta to mushrooms and stir to combine. Add cream and continue to cook another 2 to 3 minutes or until done. Add a bit of pasta water to thin to desired consistency if necessary. Add parsley and generous sprinkling of black pepper. Toss with cheese, if using. Remove to serving dish and drizzle with truffle oil. Serve immediately.