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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl soak the porcini mushrooms in warm water for about 20 minutes. Squeeze dry and *RESERVE SOAKING WATER*. | 2. In a large saute pan heat the butter until melted. Add the porcini mushrooms and cook until golden. | 3. Stir in the whipping cream and reserved mushroom soaking liquid. | 4. Cook the mixture until thick enough to coat the back of a spoon; approximately 10 minutes. | 5. In a large stock pot bring salted water to a boil and cook the pasta until al dente. Drain the pasta and add to the sauce. | 6. Add the white truffle and Parmesan cheese, tossing the mixture over low heat as not to burn. | 7. Season with salt and white pepper to taste. Serve immediately with some vintage wine and crusty bread! | 8. Yield is estimated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
porcini mushroom	1/2 - 2/3	cup	dried	-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
pasta	1	lb		312.9791	45.3593	6.9853	10.478
white truffle	1		sliced	-	-	-	-
parmesan cheese	1 1/2	cups	grated imported	444.0	48.0	48.0	6.0
salt				-	-	-	-
white pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.