Linguine with black truffle from Périgord

Sometimes, one little detail can transform a very basic meal in a very delicate and refined dish... The truffle is one of this ingredient that can changes everything ! Let's see that with this recipe of Linguine with black truffle from Périgord, that you will be able to serve without blushing to your guests...

Ingredients :

• 400g of linguine

• 70g parmesan

• 20g of butter

• 2 tbsp of truffle oil

• 1/2 shallot

• 20g of truffle pieces or truffle strips Valette

• 200 g of mushrooms

• 3cl of white wine

• 80g of mascarpone

Preparation :

1. Melt 20g of butter with 2 tbsp of truffle oil in a pan,
   

2. Add 1/2 shallot and half of the truffles, then 200g of the sliced ​​mushrooms,
   

3. Brown for a few minutes, then deglaze with 3cl of white wine,
   

4. Stir with a wooden spatula to loosen all the juice.
   

5. Cook it over low heat for 10 minutes,
   

6. In a saucepan, cook 400g of linguine, a little less than al dente in boiling salted water,
   

7. Mix 80 g of mascarpone with the truffle cream in another saucepan and heat gently,
   

8. Add the pasta, 70g grated Parmesan and a little bit of the cooking water.
   

9. Serv and drop off the rest of the truffle on top of the plates.

Enjoy !