spaghetti, mushrooms, truffle oil

Spaghetti con funghi e olio di tartufo.


White button, cremini, mushrooms and this stuff ↓

*  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.