Ingredients
- 400 g penne
- 1 cup cream
- 1 tablespoon truffle paste
- Truffle oil (to taste)
- 15 g dried mushrooms (soaked and drained)
- 100 g ham, diced
- 200 g peas
- 1 knob of butter
- Grated Parmesan cheese
- Salt and black pepper to taste
Instructions
Prepare the Ingredients
Soak the dried mushrooms in warm water for about 1–2 hours, then drain and chop them. Prepare the peas and dice the ham.
Cook the Sauce
In a pan, melt the butter and sauté the peas with the diced ham for a few minutes. Add the mushrooms and cook for about 10 minutes. Season with salt and pepper.
Remove from heat and stir in the truffle paste and a drizzle of truffle oil.
Cook the Pasta
Bring a large pot of salted water to a boil and cook the penne until al dente. Drain well.
Combine & Finish
Add the drained pasta to the pan with the sauce and return to low heat. Pour in the cream and stir until a smooth, creamy consistency forms.
Add grated Parmesan cheese and mix until fully combined.
Serve
Serve hot, finished with freshly ground black pepper and an extra sprinkle of Parmesan.