ترفل باستا

Cook the pasta in salted boiling water until done, then drain and set aside.

In a pan over medium heat, melt the butter with the olive oil, then add the finely chopped white onion and sauté until soft.

Chop the portobello mushrooms into small cubes and add them to the onions. Stir well.

Add the shimeji mushrooms whole (without chopping) and sauté everything over high heat so the mushrooms don’t release too much liquid.

Once the mushrooms soften, add the cream, truffle paste, salt, and pepper, then add the cooked pasta and gently mix everything together.

Let the mixture cook for 2–3 minutes until it starts to bubble and the flavors come together.

Grate some cheese over the pasta (as desired), stir lightly, and serve immediately.