Casareccia with wild mushrooms and truffle oil

Sean Gravina makes a creamy pasta dish without any cream at all using chicken stock (use veg stock to make it a vegetarian meal) and the water used to cook the pasta

Casareccia with wild mushrooms and truffle oil


  • 500g De Cecco Casareccia
  • ¼ cup olive oil
  • 500g mixed wild mushrooms
  • 2 garlic cloves
  • 1 sprig of rosemary
  • 4 anchovy fillets, coarsely chopped
  • ½ cup dry white wine
  • ½ cup cognac or brandy
  • 2 cups cup chicken stock
  • 2 table spoons cold unsalted butter
  • ¾ cup grated truffled pecorino, plus more for serving
  • Salt and pepper
  • Quality white truffle oil
  • Cress


  1. Fill a large pot with water, salt it liberally and bring to the boil over high heat.
  2. Heat a large skillet over high heat. Pour a neutral oil, when smoking add the mushrooms and toss.
  3. Allow to cook for about 3 mins tossing a few times.
  4. Add the garlic, anchovies, rosemary and stir frequently with a wooden spoon.
  5. Stir in the wine and cognac and simmer until the alcohol has evaporated and the liquid is slightly syrupy.
  6. Pour the chicken stock and reduce by half, remove from the heat. Cover to keep warm
  7. Add the butter, a few pieces at time while the pan is on a medium heat. Stirring the sauce until it completely emulsified. If the sauce is too thick add a few drops of pasta water. Season well.
  8. Boil the pasta by following the instructions on the packet, once it at al dente stage add the drained pasta to sauce with a few table spoons of the pasta water and toss on a medium heat.
  9. Drizzled with truffle oil and a few shavings of truffled pecorino.
  10. Plate and dress with cress and a drizzle of extra virgin oil.

This recipe first appeared on Gourmet Today TV, aired on TVM on 30 October, 2015.