Truffle Pappardelle (Serves 2)

Ingredients

• 200 g truffle pappardelle

• 150 ml cream

• 50 ml white wine

• 30 g butter

• 1 small onion, finely diced

• 1 garlic clove, finely diced

• 150 g wild mushrooms, sliced

• 6–8 asparagus spears, trimmed

• 50 g baby spinach

• Fresh Italian parsley, chopped, for garnish

• Grated Parmesan, for garnish

• Truffle oil, for finishing

• Olive oil, salt & pepper
  
  

Method

1.  Finely dice the onion and garlic. Heat a splash of olive oil in a pan over medium heat, season with salt and pepper, and cook the onion and garlic slowly until soft and fragrant, taking care not to brown them too quickly.

2. Pour in the white wine and allow it to reduce by half, scraping up any flavorful bits from the bottom of the pan. This builds depth in the sauce.

3. Add the wild mushrooms and sauté until they are about half cooked. Sautéing slowly allows them to release their natural moisture and intensify their flavor.

4.  Pour in the cream and simmer gently until the sauce reduces by half, concentrating the flavors. Stir in a large knob of butter to enrich and emulsify the sauce.

5. Cook the truffle pappardelle according to package instructions. Add baby spinach to the sauce just before tossing in the drained pasta, letting it wilt slightly while maintaining its bright color.

6. Grill or lightly sauté asparagus spears until tender but still crisp. Cutting them into bite-sized pieces can make plating easier and more elegant.

7. Toss the cooked pasta thoroughly in the sauce to coat evenly. Plate, then garnish with grilled asparagus, grated Parmesan, chopped Italian parsley, and a drizzle of truffle oil for maximum aroma and visual appeal. Serve immediately for the best flavor.