What you will need:
1 small box shiitake or mushrooms of your choice
1 box pasta
3 cloves garlic
3 sprigs of fresh thyme
3 green onions / scallions
1/2 C Ricotta Salata
In a pot over med-high heat brown the mushrooms, pancetta, fresh thyme, and onions together with Patricia & Paul Wild Mushroom & Sage EVOO, add s+p to taste and set aside. Boil pasta in heavily salted water and cook to al dente. Save 1 1/2 C of pasta water when draining. Turn the pot back on low and add the mushrooms, onions, pancetta and black truffle oil to the pot. Add the cooked pasta, pasta water, cheese, and some fresh parsley for garnish and enjoy!
Recipe by Chef Sophia, made at our “Its Greek to us” Event!