Today was a luxury pasta for dinner, I am free for two days now and wanted to do something really good :)
This pasta is easy to make and super good, really love truffles taste, and instead of using real truffle you can use truffle oil which I did here. :)
about 300g sliced beef
150 g brown mushroom (or another good mushroom)
2 cloves garlic, finely chopped
130 g fresh spinach leaves
3 shallot onion, chopped
3-5 dl cream
1 tbsp concentrated chicken or veal stock
a few drops of truffle oil, taste if you need more
toasted pine nuts
salt and pepper
butter and neutral oil, for frying
1. Boil the pasta water, boil for 1-2 minutes shorter than the instructions on the package for al dente pasta. Add some olive oil and a lot of salt in the water.
2. In a large skillet, heat some butter. Fry the beef to a fine finish. Not for long. Should have a nice brown colour. Set the beef a side on a plate to rest. Add the shallot onion and garlic on the same pan you fried the beef. Sear for a few minutes then add the mushroom. Stir everything together and fry until the mushroom is roasted. Be careful not to burn the onions. Put on lower heat.
3. Pour in the cream and the concentrated stock and cook a few minutes. Add the spinach and season with salt, pepper and truffle oil. Add the beef at the end and stir everything together.
4. Fold in the cooked pasta into the sauce and serve immediately with toasted pine nuts and freshly grated Parmesan cheese.