Spaghetti with Truffle Butter and Mushrooms
- 2/3 cup heavy cream
- 3 oz truffle butter
- 10 oz whole wheat spaghetti (or any other pasta of your choice)
- 1 pack sliced white mushrooms
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 3 tablespoons chopped fresh chives
- sea salt and freshly ground black pepper
- shaved Parmesan cheese
Cook pasta according to package directions.
Meanwhile, in a large saute pan, heat the olive oil and butter (the regular butter, not the truffle butter) over medium heat. Add the sliced mushrooms and saute for 6-8 minutes, until the mushrooms are soft and brown.
next time I might chop up the mushrooms in smaller pieces
When the mushrooms are done, transfer to a plate and wipe the pan clean with a paper towel. Add the cream and heat until it comes to a simmer. Now add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Lower the heat to very low, and swirl the truffle butter until it melts. Keep warm over very low heat.
When the pasta is cooked, reserve 1/4 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture.