This recipe was served at the 2014 NACUFS conference in Baltimore. It’s a classic Italian sauce that’s great with a variety of pasta shapes.
3.3 pounds Barilla Whole Grain Penne
1 pound thinly sliced prosciutto
4 tablespoons extra-virgin olive oil
4 cloves chopped garlic
8 ounces dried porcini mushrooms, reconstituted
1 quart chicken stock
1 quart heavy cream
4 tablespoons truffle oil
as needed salt
as needed black pepper
2 cups grated Parmesan cheese
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- Render the prosciutto in a skillet until it is crispy; set aside to drain.
- Using the same skillet, add the oil and garlic and cook for 1 minute over low heat. Add the mushrooms and saute over medium for 3 to 4 minutes. Stir in the stock and cream and bring them to a simmer. Remove the sauce from the heat and stir in the cheese and truffle oil and season with salt and pepper.Set it aside and keep it warm.
For each serving, to order: Reheat 1 1/3 cups pasta in simmering water. Drain and add it to a pan with some of the sauce, thinning it with pasta cooking water if necessary.