Maccheroni Alla Chitarra With Abruzzese Mushroom And Truffle Sauce
Indulge in the flavors of Abruzzo and Molise with this exquisite recipe for Maccheroni alla Chitarra with Abruzzese Mushroom and Truffle Sauce. This dish combines the traditional pasta of the region with a rich and aromatic mushroom and truffle sauce, creating a truly unforgettable dining experience.
Ingredients
- 400g Maccheroni alla Chitarra
- 300g mixed mushrooms, sliced
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 1/4 cup white wine
- 1 cup heavy cream
- 2 tbsp truffle oil
- 1/4 cup grated Parmigiano-Reggiano cheese
- Salt and pepper to taste
Instructions
- In a large pot of salted boiling water, cook the Maccheroni alla Chitarra according to package instructions. Drain and set aside.
- In a large skillet, sauté the shallots and garlic in olive oil until softened.
- Add the mixed mushrooms and cook until they release their moisture and become golden brown.
- Deglaze the pan with white wine and let it reduce by half.
- Pour in the heavy cream and truffle oil, then simmer for a few minutes until the sauce thickens.
- Toss the cooked Maccheroni alla Chitarra in the mushroom and truffle sauce, then sprinkle with grated Parmigiano-Reggiano cheese.
- Season with salt and pepper to taste, and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 60g
- Protein
- 12g
- Fat
- 18g
- Fiber
- 5g
Supplies
Large pot Skillet Wooden spoon Colander Serving bowl
Tools
Pasta strainer Cheese grater
Serving suggestions
Serve the Maccheroni alla Chitarra with Abruzzese Mushroom and Truffle Sauce alongside a crisp green salad and a glass of Italian red wine for a complete meal.
Tips & tricks
For an extra indulgent touch, shave fresh truffles over the pasta just before serving.
Cost
$25