-Pasta  -

Bring 10 cups of salted water to a rolling boil.  Carefully add pasta.

As pasta is cooking, heat a large sauté pan over medium high heat. Add in Olive Oil, Sliced Garlic, Chili Flake, and Mushrooms.  Saute until Mushrooms begin to lightly crisp and garlic is toasted.  Deglaze the pan with white wine and add in 2 tablespoons of the unsalted butter.  Reduce the heat to low and stir until the butter and wine have incorporated.  It’s helpful to add a tablespoon or two of the pasta water at this stage.  Once the pasta is in al dente, strain and add directly to the sauté pan. Add remaining butter and continue to cook on low heat for 1 to 2 minutes.  Slowly sprinkle in the Parmesan while stirring.  Finally, add in the Chopped Parsley.

-Plating-

Spread an even layer of the Chanterelle Emulsion on the base of the serving dish, then carefully layer the pasta on top.  Top the pasta with one large spoonful of the Truffled Mascarpone, then arrange sliced prosciutto around the Mascarpone.  Garnish with fresh parsley and thinly sliced Truffle right before serving… 

Saluti!