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- 50 gm butter
- 3 shallots, finely chopped (can use 1 onion)
- 300 gm porcini, finely sliced (or any mushrooms if you are not lucky enough to have porcini)
- 1 tsp Smokey Garlic Salt
- 2 tsp Bangin” Beef Rub
- 100 ml white wine
- 1 packet of spaghetti, cooked to packets instructions.
- 50 gm Parmesan cheese, grated
- Handful of Parsley, chopped
- Maasdam cheese, shaved (can use Gouda)
- Heat a pan over a med heat, add the butter once melted, add the shallots, cook for about 5 minutes until soft & translucent.
- Now add the porcini, cook for around another 5 mintues or until the porcini is soft.
- Add the Smokey Garlic Salt & Bangin” Beef Rub, stir to combine, now add the wine, stir again until the wine is mostly evaporated.
- Add 3/4 of the cream & simmer for 5 minutes.
- Now add the rest of the cream along with the cooked pasta, Parmesan cheese, parsley & more Bangin” Beef Rub to taste.
- Mix everything together until well combined.
- Divide onto 4 serving plates & top with some shaved Maasdam cheese.