Black trumpets spaghetti
======================== 2025-11-10


Inspired by: Spaghetti Aux Trompettes De La Mort Et Lardons

Comment: A quick and easy recipe; simply soak the black trumpet mushrooms for 1 or 2 hours before using. The guanciale should be cut into small lardons so it melts more easily; if you don't have any, use good quality smoked bacon.

Serves 4

Ingredients:
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400 g spaghetti or linguine
200 g guanciale, cut into very thin lardons, or smoked bacon, cut into lardons
40 g dried black trumpet mushrooms
200 ml white wine
250 ml cream
1 large shallot, finely chopped
1 garlic clove, minced
1 sprig of thyme
Parmigiano Reggiano for serving
EVOO
S + P

Preparation:
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Soak the black trumpet mushrooms for about an hour in a little hot water (as little water as possible).

Wash the mushrooms, as they may contain dirt, and drain the soaking water.

Brown the guanciale (or lardons) and reduce the heat.

Cook the pasta according to the package directions.

After 1 or 2 minutes (to allow the pan to cool), sweat the shallot with the guanciale with a pinch of salt. Then add the garlic. After a few minutes, add the black trumpet mushrooms and thyme, cook for a few minutes, then add the wine and the strained mushroom juice. Reduce the sauce while the pasta cooks.

A little before the pasta is fully cooked, add the cream, bring to a brief boil, check the seasoning (salt and pepper), and remove the thyme.
Reduce the heat, add the drained pasta using pasta tongs, and stir well to finish cooking. If necessary, add 1 or 2 tablespoons of the pasta water.

Serve with grated or shaved Parmigiano Reggiano.