Preparation time: 10 minutes

Cooking time: 15 minutes

Difficulty: easy

Servings: for 2 people

Cost: medium

INGREDIENTS

Bucatini, 200 g;

Porcini mushrooms, 200 g;

Truffle, to taste;

Anchovy fillets in white truffle flavored olive oil, 4-5;

Grana Padano DOP cheese, 20 g;

Thyme, to taste;

Butter, 40 g;

Oil, to taste.

Tips:

• You can use the truffle flavored olive oil in which the anchovies are preserved in the initial sauté to add an even more intense flavor to your dish.

PREPARATION

In a pan, melt the butter with a drizzle of olive oil and add 2-3 anchovy fillets. Allow the anchovies to melt over low heat to prevent them from burning.

Clean the mushrooms thoroughly, cut them into small pieces, and add them to the pan along with a sprig of thyme.

Season with salt and sauté for five minutes over high heat. When they are cooked but still crisp and golden brown, remove them from the pan and set aside.

Meanwhile, cook the pasta in salted boiling water and drain it very “al dente” directly into the same pan where the mushrooms were cooked.

Add a ladle of water and continue cooking, stirring in the pan. Add water as needed, just like when making risotto.

When there are about 2 minutes left in the cooking time, return the mushrooms to the pan and toss to combine everything.

Off the heat, stir in butter, generous truffle shavings, and grated cheese.

Serve and garnish with more truffle and a final anchovy fillet in white truffle flavored olive oil on each dish.

Delicius

Anchovies

Bucatini (a type of pasta)

Truffle

Recipe

Pasta