2 servings

• 200 g spaghetti
• 200 g mixed mushrooms (porcini, champignon)
• 1 garlic clove
• Extra virgin olive oil
• Salt and black pepper to taste
• 1 sprig of fresh thyme
• 20 g butter
• 2 tablespoons Giusti Condiment with Balsamic Vinegar of Modena and Truffle
• Parmesan shavings (optional)

PREPAREING THE MASHROOMS

Clean and slice the mushrooms. In a large pan, heat a drizzle of extra virgin olive oil with the crushed garlic clove. Add the mushrooms and cook over medium heat until golden brown. Season with salt, pepper, and a few thyme leaves.

COOK THE PASTA

Boil the spaghetti in salted water until al dente.

COMBINE EVERYTHING

Drain the pasta, reserving a cup of cooking water. Toss the spaghetti into the pan with the mushrooms, add the butter, and a bit of cooking water to create a silky sauce that coats the pasta.

THE FINAL TOUCH

Add two tablespoons of Giusti Truffle Balsamic Vinegar of Modena, mixing gently to distribute its unmistakable aroma.

PLATING

Arrange the spaghetti on a plate, garnish with crispy mushrooms, a few Parmesan shavings, and a final drizzle of Truffle Balsamic for the perfect balance of flavors.