باستا باللحم والمشروم في صوص الترافل
Directions
- 1Boil the pasta in water with a tablespoon of salt.
- 2Prepare the mushrooms by cleaning and slicing them thinly.
- 3Prepare the beef by drying it with paper towels and seasoning it with salt and black pepper.
- 4Cook the beef in hot oil until fully cooked, then dice it into small pieces.
- 5Sauté the sliced mushrooms in the remaining oil until slightly firm and browned, seasoning them with salt and pepper.
- 6Add the diced beef to the mushrooms.
- 7In a separate pan, melt butter, add minced garlic, and cook for a few seconds.
- 8Add flour to the melted butter and garlic, then gradually whisk in the milk to create a smooth bechamel sauce.
- 9Stir in the cooking cream and a spoonful of the pasta water.
- 10Season the sauce with salt, pepper, and dried truffle, then bring to a simmer.
- 11Add the cooked pasta, beef, and mushrooms to the sauce and mix until well combined.
- 12Serve hot, garnished with parmesan cheese and fresh parsley.
Ingredients
- 250 grams pasta
- 1 tablespoon salt
- 200 grams mushrooms
- 250 grams beef steak
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons oil
- 1.5 tablespoons butter
- 3 cloves garlic
- 1 tablespoon flour
- 1 cup milk
- 0.5 cup cooking cream
- 1 tablespoon pasta water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon dried truffle
- 1 piece parmesan cheese
- 1 handful parsley
Equipment
potcolanderknifefrying panwooden spoonwhisk