Creamy Truffle & Mushroom Pasta
Cook the pasta in salted boiling water until al dente, about 1–2 minutes less than the package instructions. Reserve some pasta water before draining. Meanwhile, heat olive oil and butter in a pan over high heat and cook the mushrooms until golden brown. Add the garlic and shallots and cook until fragrant. Reduce the heat to medium, add the whipping cream and a splash of reserved pasta water, then simmer for about 2 minutes until slightly thickened. Add the pasta and Parmesan, tossing until the cheese melts and the sauce coats the pasta. Remove from the heat and divide between bowls. Top with chopped parsley and 1–2 tablespoons of Angry Rooster Truffle Chili Crunch. Toss everything together before eating.
