Bucatini Pasta with Porcini Mushrooms Truffle cream and Porcini

SERVE 2

•   1 cup (200 grams) of Rummo Bucatini
•   1 tablespoon of Savini Tartufi Black Truffle Olive Oil
•   1 tablespoon Zucchi Organic Extra Virgin Olive Oil
•   1/2 Savini Tartufi Mushrooms Truffle Cream
•   7 oz Porcini mushrooms sliced
•   Salt & Pepper
•   Parsley

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Bucatini pasta and cook according to the package directions.
2. In the meantime heat 1 tablespoon Truffle olive oil and 1 tablespoon Evoo in a large skillet over low-medium heat with Porcini Mushrooms and cook covered for about 13minutes adding some salt & pepper and lots of parsley.
3. When the pasta is ready, drain it and add it to the pan together with the Porcini Truffle cream and a tablespoon of cooking water.
4. Stir everything together until the pasta becomes creamy and serve!