Creamy Beef & Black Truffle Bowtie Pasta
, 32 min, Serves 4
Bowtie pasta in a creamy cheddar-Parmesan sauce with browned beef and cremini mushrooms, finished with minced black truffle.
| 250 g dry farfalle (bowtie) pasta | Boil pasta, reserve water, drain | Toss with pasta, loosen with water | Fold in truffle, season, rest 2 min | |||||
| 120 ml reserved hot pasta water, added as needed | ||||||||
| 500 g lean ground beef | Brown beef to 160°F / 71°C | Cook mushrooms until dry | Soften diced onion, minced garlic | Add stock, Worcestershire, paprika; reduce | Stir in cream, gentle simmer | Melt in cheeses on low heat | ||
| 1 cup sliced cremini mushrooms | ||||||||
| 1 small onion, finely diced | ||||||||
| 2 garlic cloves, minced | ||||||||
| 240 ml low-sodium beef stock | ||||||||
| 1 tsp Worcestershire sauce | ||||||||
| 1 tsp paprika | ||||||||
| 240 ml heavy cream | ||||||||
| 1 cup grated sharp cheddar cheese | ||||||||
| 1/2 cup finely grated Parmesan cheese | ||||||||
| 50 g minced black truffle in olive oil (70%) | ||||||||
| fine salt and black pepper, to taste after truffle |
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