Al Bronzo® Bucatini with Creamy Mushrooms, Parmigiano & Truffle Oil Sauce
Porcini and Shitake mushrooms are seared over a hot skillet and then added to a delicate cream sauce. The mushroom cream mixture is tossed with delicious al dente bucatini pasta and topped with freshly shaved parmesan cheese and decadent truffle oil.
Barilla Al Bronzo Bucatini pasta is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.
Barilla
Barilla
Recipe - Price Rite Marketplace Corporate
Al Bronzo® Bucatini with Creamy Mushrooms, Parmigiano & Truffle Oil Sauce
Prep Time10 Minutes
Servings8
Cook Time8 Minutes
Ingredients
1 pkg Barilla Al Bronzo Bucatini pasta
4 tbsp extra virgin olive oil, divided
1 clove garlic, minced
1/2 oz dried porcini mushrooms (reconstituted in 2 qts water for at least 1/2 hour, water filtered & reserved)
1/2 lb shitake mushrooms, sliced
1/2 cups heavy cream
1 tsp truffle oil
1/2 cup Parmigiano-Reggiano cheese, grated
1 tbsp Italian parsley, chopped
salt and pepper, to taste
Directions
- Bring a large pot of water to a boil; cook pasta one minute less than package directions.
- Drain porcini mushrooms, filter, and reserve the liquid.
- Meanwhile, in a skillet sauté garlic with ½ the olive oil for a minute, stir in shitake and porcini mushrooms, keep cooking for three minutes. Stir in reserved mushroom water, reduce to half.
- Add cream, bring to a boil, season with salt and pepper; reduce to half.
- Toss bucatini pasta with creamy mushroom sauce over high heat until well combined.
- Turn off heat, add remaining olive oil, truffle oil, parsley, and cheese before serving.
10 minutes
Prep Time
8 minutes
Cook Time
8
Servings
Directions
- Bring a large pot of water to a boil; cook pasta one minute less than package directions.
- Drain porcini mushrooms, filter, and reserve the liquid.
- Meanwhile, in a skillet sauté garlic with ½ the olive oil for a minute, stir in shitake and porcini mushrooms, keep cooking for three minutes. Stir in reserved mushroom water, reduce to half.
- Add cream, bring to a boil, season with salt and pepper; reduce to half.
- Toss bucatini pasta with creamy mushroom sauce over high heat until well combined.
- Turn off heat, add remaining olive oil, truffle oil, parsley, and cheese before serving.
