Mafaldine Pasta With Creamy Mushroom Sauce 14 Steps
Start by bringing a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente. Scoop out one cup of pasta water, then drain the pasta.
In a large skillet heat olive oil over high heat. Meanwhile finally chop the shallot.
Add the chopped shallot to the hot skillet. Cook shallot for about 2 minutes until it's soft, stir occasionally.
Mince the garlic and add it to the skillet. Cook for another minute.
Finally chop mushrooms and add them to the skillet. Cook for 6-7 minutes, stir regularly.
Add 1 tablespoon of butter, salt and pepper to the mushrooms.
Cook for another minute until mushrooms are golden brown.
Add the truffle paste (if you're using). Mix well.
Add the cream, turn the heat to medium and let it come to simmer.
Transfer drained pasta to the sauce, add 1/2 cup of pasta water and mix well.
Add another tablespoon of butter and grated Pecorino.
Toss for a couple of minutes until sauce thickens and coat pasta well. Add more pasta water if needed.
Shave some Pecorino on top and serve immediately.