Jungkook's Truffle Mushroom Pasta
Jungkook's Truffle Mushroom Pasta
Ingredients
- 1 onion, chopped
- 8 ounces baby bella mushrooms, sliced
- 13.2 ounces calamarata or paccheri pasta
- 1 tablespoon olive oil, for cooking
- salt, to taste
- black pepper, freshly ground, to taste
- 1 tablespoon truffle oil, plus more for finishing
- 2 tablespoons butter
- 1 cup half and half
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the calamarata or paccheri pasta and cook according to package instructions until al dente.
⏱️ 10 min
- 2
While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the chopped onions and cook, stirring occasionally, until they are soft and caramelized, about 5-7 minutes. Season with a pinch of salt and black pepper.
⏱️ 7 min
- 3
Add the sliced mushrooms to the pan with the onions. Continue to cook until the mushrooms have softened and released their moisture, about 5 minutes.
⏱️ 5 min
- 4
Stir in 1 tablespoon of truffle oil and the butter into the pan with the vegetables. Cook until the butter is melted and coats the onions and mushrooms.
⏱️ 2 min
- 5
Pour the half and half into the pan and bring to a gentle simmer, stirring occasionally. Allow the sauce to thicken slightly, about 2-3 minutes.
⏱️ 3 min
- 6
Drain the cooked pasta, reserving about 1/2 cup of pasta water. Add the drained pasta directly to the pan with the sauce. Toss well to combine, ensuring the pasta is evenly coated. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 2 min
- 7
Stir in the grated Parmesan cheese and a little more truffle oil, to taste. Toss again until the cheese is melted and incorporated into the sauce.
⏱️ 1 min
- 8
Serve immediately in bowls. Grate a generous amount of fresh Parmesan cheese over each serving and finish with a grind of fresh black pepper.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Jungkook's Truffle Mushroom Pasta
- 1 onion, chopped
- 8 ounces baby bella mushrooms, sliced
- 13.2 ounces calamarata or paccheri pasta
- 1 tablespoon olive oil, for cooking
- salt, to taste
- black pepper, freshly ground, to taste
- 1 tablespoon truffle oil, plus more for finishing
- 2 tablespoons butter
- 1 cup half and half
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the calamarata or paccheri pasta and cook according to package instructions until al dente.
⏱️ 10 min - 2
While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the chopped onions and cook, stirring occasionally, until they are soft and caramelized, about 5-7 minutes. Season with a pinch of salt and black pepper.
⏱️ 7 min - 3
Add the sliced mushrooms to the pan with the onions. Continue to cook until the mushrooms have softened and released their moisture, about 5 minutes.
⏱️ 5 min - 4
Stir in 1 tablespoon of truffle oil and the butter into the pan with the vegetables. Cook until the butter is melted and coats the onions and mushrooms.
⏱️ 2 min - 5
Pour the half and half into the pan and bring to a gentle simmer, stirring occasionally. Allow the sauce to thicken slightly, about 2-3 minutes.
⏱️ 3 min - 6
Drain the cooked pasta, reserving about 1/2 cup of pasta water. Add the drained pasta directly to the pan with the sauce. Toss well to combine, ensuring the pasta is evenly coated. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 2 min - 7
Stir in the grated Parmesan cheese and a little more truffle oil, to taste. Toss again until the cheese is melted and incorporated into the sauce.
⏱️ 1 min - 8
Serve immediately in bowls. Grate a generous amount of fresh Parmesan cheese over each serving and finish with a grind of fresh black pepper.
⏱️ 1 min