Pasta in truffle cream with mushrooms and prosciutto

MANILA, Philippines - Serves two very hungry people who aren’t eating anything else or four people with dainty appetites and/or lots of other stuff to eat.

Ingredients

200 grams pasta (I used spaghetti, because that’s what I had on hand.)

2 tablespoons butter or olive oil

2 tablespoons shallots, minced

200 grams mushrooms (I used button and Portobello)

1/2 to 3/4 cup heavy cream

2 tablespoons truffle cream/paste (salsa di tartufo)

White truffle oil for drizzling

(optional)

50 grams prosciutto (preferably di Parma) cut into 2-inch inch strips

Procedure 

Bring salted water to a boil and cook pasta 1-2 minutes less than stated in the directions.

Meanwhile cook shallots in butter or olive oil over very low heat or until almost tender.

Increase heat to medium-high and add mushrooms. Sauté until browned and cooked through. Add heavy cream and reduce somewhat or until thickened. Add drained pasta to mushroom and cream mixture and toss until thoroughly coated. Add pasta water to thin out your sauce, or more cream if you want it, well, creamier. Toss again.

 Add truffle paste and remove from heat. Toss again (last one!) and season with salt.

 Top with the sliced prosciutto, and drizzle with white truffle oil just before serving (optional).