Ingredients 

• 125g dry penne pasta or other short pasta 
• Olive oil 
• 180g diced wild boar
• half a packet of Tesco dried porcini mushrooms
• 1 clove garlic, minced
• leaves from 1 sprig rosemary, very finely chopped
• leaves from 2 sprigs thyme
• 1 large egg, beaten
• 75ml cream.

Method 

1. Leave the mushrooms to soak in warm water for 30 minutes.
2. Remove the mushrooms and place the soaking liquid in a pan. Add the pasta and enough boiling salted water to cover it. 
3. Bring the water back to the boil.  After the pasta has cooked, toss it in olive oil to prevent sticking.
4. While the pasta is cooking, cut the wild boar into very small pieces, no more than an inch in diameter.
5. Beat the egg in a bowl. Add the cream and beat until they are mixed well. Squeeze the excess moisture from the mushrooms into the mixture. Set aside. 
6. Fry the mushrooms with the garlic, rosemary and the boar until the meat is cooked.
7. Drain the pan juices into the cream mixture. Add 2 teaspoons of truffle oil and mix well.
8. Place the drined cooked pasta on the hob at the lowest heat possible. Pour over the sauce and mix well. Mix in 1 tablespoon of truffle oil. Let the sauce thicken but do not let it get hot enough to set.
9. Add the boar mixture and mix well. Add the remaining thyme and some black pepper. Serve garnished with rosemary with some more truffle oil sprinkled over it.