Spaghetti alla Chitarra with Porcini mushrooms and Urbani Truffles

Spaghetti alla Chitarra with Porcini mushrooms and Urbani Truffles

Spaghetti alla Chitarra with Porcini mushrooms and Urbani Truffles

A creation by international chef Luca Ciano. For this recipe, Excellent Gusto selected truffles from Urbani Truffles, an Italian company based in the region of Umbria, world famous for their typical products of excellence. Excellent Gusto presented Spaghetti alla Chitarra with Porcini mushrooms and Urbani Truffles at EXPO Milan 2015 where it was wildly successful: Learning and Sharing is important for creating Life Energy on the Planet! Watch the video of the initiative at  2015 EXPO Milan by clicking here.  


Serves 4 – Prep. 20 min – Cooking Time 20 min

320g Spaghetti alla Chitarra (fresh pasta); 100g Urbani black truffle, shaved; 10g Urbani white truffle paste; 100g fresh Porcini mushrooms, sliced 1cm thick; 50g Parmigiano Reggiano (24 months old); 100ml vegetable stock; ½ cup white wine, dry; 150ml fresh cream; 1/3 onion, thinly chopped; 1 garlic clove, crushed; 2 tbs extra virgin olive oil; 20g unsalted butter; Salt & Pepper.


Bring salted water to a boil (7gr salt to 1lt water).

Meanwhile, in a large frying pan add oil and butter, when hot add onions, garlic and cook until soft and golden. Add Porcini mushrooms and cook for 2-3 minutes.

Add white wine and allow to evaporate, then add vegetable stock and reduce by 2/3, add cream and reduce by 1/2. Add truffle paste and check seasoning.

Drop the pasta into boiling water and stir well. Cook the pasta until it is “al dente” and drain while saving a little of the cooking liquid. Add the pasta to the frying pan and mix with the sauce over low heat, stirring for 1 minute and adding a little of the cooking water (about ½ cup) to keep the pasta moist.

Remove from heat and add half of the black shaved truffles and Parmigiano Reggiano. Stir well.

Plate Presentation

Divide into 4 bowls and garnish the pasta with the remaining shaved truffle.

*Spaghetti alla Chitarra (translated means “Guitar Spaghetti”) is a type of egg pasta, typical of Abruzzo region of Italy, known for its distinctive square shape. The traditional tool used for cutting the pasta is called “Chitarra” (guitar), a large, rectangular wooden frame, with numerous thin wires stretched across the long side, that looks rather like a stringed instrument. The Spaghetti remains thick 2 /3 mm and porous, fit to be served with rich sauces and eaten with exquisite taste!
Chef Luca Ciano choosing top quality Porcini mushroom at an Italian market

Chef Luca Ciano choosing top quality Porcini mushroom at an Italian market

Related Articles:

The “Luxury Taste of Italian Truffles” at EXPO Milan 2015

“Mare e Bosco” Gourmet Pizza

About the Author

CHEF CONSULTANT - I am Luca Ciano, an Italian Chef from Milan. I am currently residing in Sydney, Australia. My career has included working at the famous 2 Michelin-starred restaurants: Il Luogo di Aimo e Nadia in Milan and London’s Millennium Gloucester Hotel. I've also worked at The Relais & Chateaux in Bermuda; in Australia at The Sheraton on the Park, The Westin in Sydney and The Cypress Lakes Resort in Hunter Valley. In 2012 I was awarded “Les Toques Blanches d’Honneur”, Honorary Professional Career Award, by the APCI (Professional Italian Chef Association). In 2008 I joined Barilla Australia, where I developed and established the “Casa Barilla” cooking school in Sydney, where I still offer regular hands-on cooking classes and demonstrations. I have travelled around Australia, New Zealand and many Asian countries showcasing the breadth of Italy’s cuisine, based on regional Italian gastronomy. Currently I am a consultant for restaurants, magazines and Italian brands in Australia and around the world. Contact:

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