Ingredients

• 1 pound chitarra pasta (substitute with spaghetti)
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 4 cups diced porcini mushrooms
• 6 ounces heavy cream
• 1 tablespoon truffle paste
• Salt and pepper
• Parmesan, grated

Instructions

1. Cook chitarra pasta or spaghetti according to package directions. Do not rinse pasta with cold water.
2. In a large skillet, heat the olive oil, and add the crushed garlic. Heat the garlic in the oil for a few seconds to infuse the flavor of the garlic in the oil. Remove the garlic, and set aside.
3. Add the porcini mushrooms to the skillet, and cook for approximately 5 minutes, or until tender. Add the heavy cream, truffle paste, pepper, and cook for 2 minutes. Add the cooked pasta to the skillet and mix all ingredients together.
4. To serve, plate pasta, and sprinkle with grated Parmesan.