A little truffle salt goes a long way.
12 oz campanelli pasta
2 Tbsp unsalted butter
1 Tbsp extra virgin olive oil
1 pint cremini mushrooms, chopped
3 ears sweet corn, kernels removed
Truffle salt to taste
8 oz mascarpone cheese, room temperature
½ cup chives, cut in 1-inch pieces
Salt and pepper to taste
1.) Bring a large pot of salted water to a boil. Add the pasta and cook per package directions until al dente.
2.) While the pasta cooks, heat a large skillet over medium-high heat. Add in the butter and oil.
3.) Add mushrooms to butter and oil, cook until golden brown. Add corn kernels to pan and cook for 3-5 minutes. Season with truffle salt and pepper. Add in the mascarpone cheese and stir until melted.
4.) Once the pasta is cooked, add it directly to the mushroom and corn pan. Stir to combine, adding a little pasta water if it looks too dry. Taste for seasoning, adding more truffle salt if needed.
5.) Remove from heat and stir in the chives. Serve warm.