1. Pre heat the oven to 200°C.
  2. Remove pasta from packet and cover with cling wrap. Place in the microwave for 1min. This helps to soften the pasta.
  3. Remove each sheet one by one and cut into 2cm thick ribbons.
  4. Cook pasta as per packet directions
  5. In a large frying pan heat olive oil and butter on medium heat.
  6. Add shallots and pancetta and cook until pancetta is just turning crispy, stirring the whole time.
  7. Add the Swiss brown mushrooms to the pan and cook for 3 to 4min. or until just soft. Add the sliced nuts and remaining mushrooms and cook for a further 3min, constantly stirring.
  8. Deglaze the pan with wine and reduce the wine by half.
  9. Pour the cream into the pan and bring to the boil then reduce to a simmer.
  10. Reduce sauce until it coats the back of a spoon.
  11. Add truffle paste, stir through and turn off the heat. Once pasta is cooked, strain and then add to pan.
  12. Toss sauce through the pasta and then evenly place into 4 small baking bowls or 1 baking dish.
  13. Sprinkle parmesan and crumbled nuts over the top and bake pasta for 10 min. Cook until topping is crispy

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