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.
