Truffled Coquillettes With Paris Ham & Parmesan
Prep
15m
Cook
20m
Total
35m
Ingredients
2 servingsSteps
1
Cook the pasta in well-salted boiling water until slightly under al dente. Reserve about 1 cup of pasta water before draining.
2
Melt the butter with the olive oil in a wide pan over medium-high heat.
3
Add the finely chopped mushrooms with a small pinch of salt. Cook for 6–8 minutes, until their liquid has evaporated and they begin to brown.
4
Add the shallot and cook for another 2 minutes.
5
Add the garlic and cook for about 30 seconds.
6
Pour in the white wine and let it bubble until almost completely evaporated.
7
Lower the heat and add the heavy cream. Simmer gently for 3–4 minutes, until slightly thickened.
8
Stir in the truffle paste or truffle cream. If using truffle oil, add only a few drops.
9
Add the drained pasta and about ¼ cup of the reserved pasta water.
10
Toss and stir for 1–2 minutes so the pasta finishes cooking in the sauce.
11
Gradually add the grated Parmesan, stirring constantly, until the sauce is glossy and clings to the pasta.
12
Fold in the Paris ham and warm it gently for 30–60 seconds. Do not fry the ham.
13
Spoon into warm bowls and finish with Parmesan shavings, freshly ground black pepper, and fresh black truffle if available.
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 728kcal 36%
-
Fat 44g 67%
-
Saturated Fat 23g 114%
-
Carbohydrates 45g 15%
-
Fiber 3g 12%
-
Sugar 5g 10%
-
Protein 31g 62%
-
Cholesterol 125mg 41%
-
Sodium 985mg 41%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
The menu says “crème aux champignons à la truffe”, which suggests the truffle is incorporated into the mushroom cream itself, not merely drizzled over the finished pasta. So I would prioritize a good truffle paste or truffle cream over truffle oil. The likely restaurant texture is also looser than American mac and cheese: when you plate it, the sauce should still flow slowly around the pasta.
For an even more restaurant-style result, replace 60 ml (¼ cup) of the heavy cream with crème fraîche, and stir in ½ tablespoon of cold butter right at the end. That will give it the richer, slightly tangy, glossy French finish I suspect the original has.
For an even more restaurant-style result, replace 60 ml (¼ cup) of the heavy cream with crème fraîche, and stir in ½ tablespoon of cold butter right at the end. That will give it the richer, slightly tangy, glossy French finish I suspect the original has.
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