Pasta al Tartufo e Pistacchio
List of Ingredients
Instructions
1. Prepare the mushrooms
Clean the Portobello mushrooms and remove stems. Preheat oven to 180°C (350°F).
2. Cook the guanciale and vegetables
In a pan over medium heat, sauté guanciale for 3–4 minutes until slightly crispy. Add shallot and garlic, cook 2–3 minutes until softened. Add sliced mushrooms and cook 5 minutes until tender. Season with salt and pepper.
3. Stuff the Portobello mushrooms
Spoon some of the cooked guanciale and mushroom mixture into each Portobello cap. Sprinkle with a little grated Parmesan. Place on a baking tray and bake for 10–12 minutes until the mushrooms are tender and cheese is melted.
4. Cook the pasta
Boil a pot of salted water and cook tagliatelle according to package instructions (~10–12 minutes) until al dente. Drain and set aside.
5. Prepare the Alfredo sauce
Warm the truffle Alfredo sauce in a small pan. Toss the cooked pasta in the sauce until well coated.
6. Assemble and serve
Plate the sauced tagliatelle. Top with the baked stuffed Portobello mushrooms. Sprinkle with chopped parsley and pistachios. Optional: drizzle extra truffle Alfredo sauce over the mushrooms for more flavor.
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