Pasta with Truffle Cream Sauce

Instructions

1. Prepare the mushrooms
   Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown. Season with salt and pepper.
2. Deglaze and start the sauce
   Pour in the white wine and simmer for 2-3 minutes until reduced by half, scraping up any browned bits from the bottom of the pan. Lower the heat to medium-low.
3. Create the cream sauce
   Add the heavy cream to the mushroom mixture and bring to a gentle simmer. Stir in the truffle butter and let the sauce thicken slightly, about 5 minutes. Be careful not to let it boil vigorously.
4. Cook the pasta
   Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Fresh pasta will only take 2-3 minutes. Reserve 1/2 cup of pasta water before draining.
5. Combine pasta and sauce
   Add the drained pasta directly to the sauce. Toss gently to coat, adding a splash of pasta water if the sauce is too thick. Cook together for 1 minute, allowing the pasta to absorb the flavors.
6. Finish with cheese and truffle
   Remove from heat and stir in the grated Parmigiano-Reggiano and truffle oil. If using fresh or preserved truffle, fold in half of the slices now. Adjust seasoning with salt and pepper if needed.
7. Serve immediately
   Transfer the pasta to warm plates. Drizzle with a small amount of additional truffle oil, sprinkle with chives, and top with remaining truffle slices if using. Serve with extra Parmigiano-Reggiano on the side.