Penne Pasta with Beef Mushrooms and Truffle Oil
- 450g / 1 lb beef fillet cut into small cubes
- 225g / 8 oz penne pasta
- 250g / 2 cups mixed mushrooms button cremini shiitake cleaned and sliced
- 115g / 1 cup grated Parmesan cheese
- 120ml / 1/2 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1 teaspoon dried thyme
- 1 tablespoon truffle oil
- Salt and pepper to taste
- Fresh parsley chopped
1. Bring 4 liters (1 gallon) of salted water to a boil and cook 450g (1 pound) of penne pasta according to the package instructions until al dente.
2. Reserve 240ml (1 cup) of pasta water before draining the penne.
3. In a large skillet melt 15g (1 tablespoon) of butter over medium heat 180°C (350°F).
4. Add 120g (4 ounces) of sliced mushrooms and cook until they release their moisture and start to brown about 5 minutes.
5. Add 60g (2 ounces) of chopped onion and cook until translucent.
6. Set the mushroom and onion mixture aside.
7. In the same skillet add the remaining 15g (1 tablespoon) of butter.
8. Once melted add 225g (8 ounces) of beef cubes and cook until browned on all sides about 3-4 minutes.
9. Add the cooked mushroom and onion mixture back into the skillet.
10. Pour in 120ml (1/2 cup) of heavy cream 10ml (2 teaspoons) of truffle oil and the reserved pasta water.
11. Stir to combine then add 60g (2 ounces) of Parmesan cheese and cook until melted and well combined.
12. Season with salt pepper and thyme to taste.
13. Add the cooked penne pasta to the skillet tossing everything together until the pasta is well coated with the creamy sauce.
14. Serve immediately garnished with chopped fresh parsley if desired.
- stand mixer
- large skillet
- wooden spoon
- cutting board
- sharp knife
- cheese grater
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