Rigatoni with mastic resin and raw porcini mushrooms

Matteo Baronetto - Carlo Cracco

6 rigatoni
50 g of cream
2 g of mastic resin
15 g of porcini mushrooms



Cook the rigatoni in plenty of salted water for 10 minutes.
Melt the mastic resin in a shallow pan with a little water and extra virgin olive oil. Add the cream and the drained rigatoni.

Arrange the pasta on a plate and complete by slicing raw porcini mushrooms over the top using a truffle slicer.