Ingredients

• Splash of white wine (or more for the cook’s beverage of choice)
• 2 tablespoons butter
• 1 small onion (minced)
• 5 garlic cloves (minced)
• ½ lb minced button mushrooms
• ½ jar Tartufata sauce (100 grams)
• ½ cup heavy cream
• 1 cup zested pecorino
• ¾ lb ETTO Trombe or type of dried fusilli or radiatore
• Pecorino zested upon serving
• salt and pepper

Instructions

1. In a medium size saucepan, sauté onions, garlic and mushrooms in butter until translucent, about 6-8 minutes. Add a splash of white wine. Then add the Tartufata sauce and stir in the heavy cream until blended. Add zested pecorino and stir over low heat for about 2-3 minutes until thickened.
2. Meanwhile, bring 4 quarts of water salted to taste to a boil in a large pot. Add trombe and cook according to package directions until al dente. It is very important to only cook until al dente as you will continue to cook the pasta and it will become limp otherwise.
3. Remove pasta from the water with a slotted spoon and add the pasta directly to the pan with the sauce.
4. Stir pasta and sauce together while adding small amounts of pasta water (¼ cup at a time as needed) until all the pasta is sauced with a glistening shine.
5. Dish out in medium size pasta bowls, top with pecorino and serve with good crusty bread and a glass of Nebbiolo.