Pasta with Sausage and Mushrooms

Method

1. Heat clarified butter in a pan over medium heat.
2. Add the sausage (removed from casing) and cook, breaking it apart, until browned.
3. Add sliced spring onion and cook until softened.
4. Add dried porcini mushrooms and a little hot water. Let them rehydrate and cook until tender.
5. Deglaze with brandy or cognac, letting the alcohol evaporate.
6. Add some pasta cooking water as needed to keep the sauce moist.
7. Stir in chopped fresh rosemary.
8. Meanwhile, cook the fresh durum wheat pasta in boiling water until al dente.
9. Add a small amount of cream to the sauce and stir.
10. Grate some black truffle into the sauce and mix gently.
11. Season with freshly ground black pepper.
12. Add the drained pasta to the sauce and toss well. Let it finish cooking in the sauce for about 2 minutes, allowing the pasta to absorb the sauce.
13. Add grated Parmigiano Reggiano or Grana Padano (aged 24 months) and mix until creamy.
14. Serve immediately, topping with additional grated black truffle if desired.