Truffled Wild Mushroom Pasta

- 375g (1 box) Fettuccine or Pappardelle pasta*
- 1 jar (90g) Savini Gatherer’s Sauce*
- 2 tbsp Savini Black Truffle Oil*
- 300g Mixed mushrooms (Cremini, Oyster, or Shiitake), sliced
- 2 tbsp Unsalted butter
- 2 cloves Garlic, minced
- ½ cup Heavy cream (optional, for a silkier sauce)
- ½ cup Grated Parmigiano-Reggiano
- Salt and black pepper to taste

*Available from Well Seasoned

1. Bring a large pot of heavily salted water to a boil. Cook pasta until 1 minute shy of al dente. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, melt butter in a large skillet over medium-high heat. Add sliced mushrooms and sauté until golden brown and moisture has evaporated (about 6–8 minutes).
3. Lower heat to medium. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add the entire jar of Savini Gatherer’s Sauce to the pan. If using cream, stir it in now. Let it simmer gently for 2 minutes.
5. Add the cooked pasta and ½ cup of reserved pasta water to the skillet. Toss vigorously over medium heat until the sauce coats the noodles. Add more water if it looks too dry.
6. Remove from heat. Stir in the Parmigiano-Reggiano.
7. Divide into bowls and finish each serving with a drizzle of Savini Black Truffle Oil and a crack of black pepper.