1 pkg Pasta
1 tbsp Black Truffle Olive Oil
1 medium Shallot, minced
3 Garlic Cloves, Sliced
12-15 Mushrooms, stems removed and diced
2 tbsp Black Garlic Shiitake Rub
2 tbsp Prosecco Wine Vinegar
1 1/2 cups Heavy Cream
Black Truffle Salt and Black Pepper, to taste
Garnish: Black Truffle Olive Oil, Chopped Parsley and Fresh Shaved Parmesan
1. Cook the pasta according to the package. Reserve 1 cup of water before straining.
2. While the pasta is cooking; In a large saute pan heat olive oil over medium-high heat. Add the shallots and cook for 5-6 minutes, until translucent. Add the garlic, stir and cook for another 30 seconds. Add the mushrooms and cook until softened and start to become golden.
3. Stir in the rub and vinegar. Cook until most the vinegar has cooked off. Add the cream and reduce to a simmer. Cook for 5-8 minutes, stirring occasionally, till the cream has reduced in half. Season to taste with salt and pepper. If the sauce is too thick, stir in pasta water a little at a time until you reach the desired consistency.
4. Gently toss the pasta in the sauce until everything is well combined. To serve, garnish with parsley, parmesan and a drizzle of truffle olive oil.