* 2.5 oz spaghetti extruded through bronze dies for superior sauce-grabbing texture, important because this is a very loose sauce. Cooked to al dente then dumped dripping wet into the pan with the mushrooms.
* 5 button mushrooms sautéed in ordinary olive oil. Yes, sautéed, they jumped. They jumped And they squeaked, and you would jump and squeak too if you were dropped in a pan of hot olive oil.
* About 1/4 cup of the starchy pasta water.
* A generous drizzle of truffle to finish.
* 1 oz grated Parmigiano Reggiano with a few tablespoons curly parsley.
1 comment:
Hi ... I am hoping to get some people to try my recipe and give me some suggestions/feedback for my blog:
http://sybaritica.me/2012/02/14/experiment-mushroom-fettuccine-with-truffle-oil/
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