Truffle Honey Mushroom Pasta

Ingredients

• 1400 grams Spaghetti or linguine pasta(400g)
• 220 grams Minced garlic(20g)
• 31 small Shallot (finely diced)(30g)
• 45 grams Fresh thyme(5g)
• 530 ml Extra virgin olive oil(27g)
• 620 grams Unsalted butter(20g)
• 7150 ml Reserved pasta water(150g)
• 830 ml Dry white wine(28g)
• 95 grams Sea salt(5g)
• 103 grams Cracked black pepper(3g)
• 11400 grams Cremini or wild mushrooms (thickly sliced)(400g)
• 12250 ml Heavy cream(250g)
• 1360 grams Mascarpone or cream cheese(60g)
• 1415 ml Truffle honey or honey mixed with truffle oil(21g)
• 1510 ml Truffle oil(9g)
• 1680 grams Freshly grated Parmesan cheese(80g)
• 1710 grams Fresh Italian parsley (chopped)(10g)
• 1820 grams Shaved Parmesan cheese(20g)
• 191 pinch Flaky sea salt(1g)

Instructions

1. 1Boil Pasta: Cook the pasta in a large pot of heavily salted water until al dente; reserve 150 ml of pasta water before draining.
2. 2Sear Mushrooms: Heat olive oil and half the butter in a large skillet over high heat; sauté mushrooms until deeply browned and caramelized.
3. 3Soften Aromatics: Lower the heat to medium, add the remaining butter, and sauté the shallots and garlic for 2 minutes until fragrant.
4. 4Deglaze: Pour in the white wine, scraping the bottom of the pan to release the flavorful browned bits, and simmer until reduced by half.
5. 5Simmer Sauce: Pour in the heavy cream and whisk in the mascarpone until smooth and the sauce begins to bubble gently.
6. 6Infuse Flavors: Stir in the truffle honey, thyme, salt, and pepper, allowing the earthy and sweet notes to meld into the cream.
7. 7Emulsify: Add the grated Parmesan cheese and a splash of reserved pasta water, stirring until the sauce is thick and glossy.
8. 8Combine: Toss the cooked pasta into the skillet, coating every strand thoroughly in the creamy mushroom sauce.
9. 9Adjust Consistency: If the sauce is too thick, add more pasta water one tablespoon at a time until the desired silkiness is reached.
10. 10Serve: Plate the pasta and garnish with shaved Parmesan, fresh parsley, and a final luxurious drizzle of truffle oil.