Pappardelle pasta with porcini mushrooms and truffle

Serve 6

In a pan with a drizzle of oil sautè the garlic, after a minute add the drained porcini mushrooms and sauté for few minutes with some chopped parsley. Cook the fresh pappardelle in boiling salted water until al dente.   Incorporate the truffle sauce with a little of the cooking water.Drain the pasta and toss in the mushroom sauce. Garnish with few slices of truffle carpaccio.