Name: Truffled Coquillettes With Paris Ham & Parmesan
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 7 ounces small elbow macaroni; 5 ounces Paris ham or good-quality deli ham, cut into small strips or cubes; 7 ounces button or cremini mushrooms, very finely chopped; 1 small shallot, finely minced; 1 small garlic clove, finely grated; 1 tablespoon unsalted butter; 1 teaspoon olive oil; ⅓ cup dry white wine; ¾ cup heavy cream; ½ cup finely grated Parmesan, plus Parmesan shavings to finish; 1–2 teaspoons good-quality truffle paste or truffle cream; A few drops of truffle oil, optional; Fresh black truffle, if available; Salt and freshly ground black pepper

Steps

Cook the pasta in well-salted boiling water until slightly under al dente. Reserve about 1 cup of pasta water before draining.

Melt the butter with the olive oil in a wide pan over medium-high heat.

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.

Add the shallot and cook for another 2 minutes.

Add the garlic and cook for about 30 seconds.

Pour in the white wine and let it bubble until almost completely evaporated.

Lower the heat and add the heavy cream. Simmer gently for 3–4 minutes, until slightly thickened.

Stir in the truffle paste or truffle cream. If using truffle oil, add only a few drops.

Add the drained pasta and about ¼ cup of the reserved pasta water.

Toss and stir for 1–2 minutes so the pasta finishes cooking in the sauce.

Gradually add the grated Parmesan, stirring constantly, until the sauce is glossy and clings to the pasta.

Fold in the Paris ham and warm it gently for 30–60 seconds. Do not fry the ham.

Spoon into warm bowls and finish with Parmesan shavings, freshly ground black pepper, and fresh black truffle if available.

Nutrition Facts

Calories

670kcal

33%
Fat

43g

2%
Saturated Fat

25g

1%
Carbohydrates

54g

2%
Fiber

2g

0%
Sugar

2g

0%
Protein

23g

1%
Cholesterol

145mg

7%
Sodium

800mg

40%

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.

Truffled Coquillettes With Paris Ham & Parmesan

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Notes

Comments

Nutrition Facts