Spaghetti with Seared Wild Mushrooms and Black Truffle

Ingredients

• Spaghetti 200 g
• Wild Mushrooms (e.g., Porcini, Cremini, Shiitake) 250 g
• Fresh Black Truffle 5 g
• Garlic 2 cloves
• Fresh Parsley 1/4 cup
• Parmigiano Reggiano 1/2 cup
• Extra Virgin Olive Oil 3 tbsp
• Unsalted Butter 1 tbsp
• Dry White Wine (optional) 1/4 cup
• Vegetable Broth 1/4 cup
• Salt to taste
• Black Pepper to taste

How to Cook

1. Clean the wild mushrooms with a damp cloth and slice them thinly. Mince the garlic cloves and finely chop the fresh parsley. Grate the Parmigiano Reggiano cheese.
2. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 cup of the pasta cooking water.
3. While the pasta cooks, heat 2 tablespoons of olive oil and the butter in a large skillet over medium-high heat. Add the sliced mushrooms and sauté, stirring occasionally, until they are golden brown and slightly crispy, about 5-7 minutes. Season with a pinch of salt and pepper.
4. Add the minced garlic to the skillet with the mushrooms and cook for another minute until fragrant. If using, pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom.
5. Drain the spaghetti and add it directly to the skillet with the mushrooms. Add the vegetable broth and about 1/2 cup of the reserved pasta water. Toss well to combine, allowing the sauce to emulsify and coat the pasta. Add more pasta water if needed to achieve a glossy consistency.
6. Remove the skillet from the heat. Stir in the chopped fresh parsley, grated Parmigiano Reggiano, and the remaining 1 tablespoon of olive oil. Taste and adjust seasoning with salt and freshly ground black pepper.
7. Divide the spaghetti between two warm plates. Using a truffle shaver or a very sharp knife, shave fresh black truffle generously over each serving. Serve immediately.