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.
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