Pasta with Cream, Truffle Oil and Black Pepper

By KDHarmon

Ingredients

• 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)

Details

Adapted from franoi.com

Preparation

Step 1

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.

Makes 4 servings.