Organic Scialatielli Campani with Mushroom Alfredo
Try this twist on a traditional Alfredo pasta with a mix of juicy porcini mushrooms and a hint of grated truffle. The added butter and Parmigiano Reggiano cheese makes the dish extra creamy and it is simply perfect with Bella Italia Organic Scialatielli Campani pasta!
- Preparation time
- Cooking time
- 8.8oz/200g Bella Italia Scialatielli Campani Pasta
- 13.5oz/100g butter
- 8.8oz/250g Porcini mushrooms
- Handful grated Parmigiano Regianno
- 1 tablespoon extra-virgin olive oil (EVOO)
- Handful fresh parsle
- 1 tblsp rock OR sea salt
- 1 x truffle
- Water for boiling pasta
HOW TO PREPARE
Start by adding water to a large pot, leaving some space at the top. Once the water boils, add a tblsp of rock salt and mix using a wooden spoon until it dissolves. Add 8.8oz/200g Organic Scialatielli pasta to the pot of boiling water and cook for 19 minutes as shown on the packet instructions.
Cut up the mushrooms into chunky cubes and finely chop the fresh parsley. Put the large frypan on the stove and add a drizzle of extra virgin olive oil, allowing it to spread across the base. Add the mushrooms, cooking them for ten minutes and stirring every so often before adding in the chopped parsley and mixing it through.
While the Organic Scialatielli pasta is boiling, scoop up some of the water in the pot using a mug and leave it to the side. Strain the pasta using a hand held sieve or a large colander and add it to the large pan. Mix the pasta into the mushroom and parsley before adding the butter (cut into pieces) and combining it once it starts to melt.
Add the pasta water and gently mix through, allowing the sauce to thicken. Sprinkle in a handful of Parmigiano Regianno and mix it using a wooden spoon – this will make the sauce even creamier!
Using a long set of tongs, add the amount desired to a flat plate, making sure to scoop up some extra mushrooms and adding them to the top. Grate some fresh truffle (as much as desired) on top and a hint of fresh parsley to garnish.