Description
A delicious and creamy truffle-infused mushroom fettuccine that is perfect for pasta lovers.
Ingredients
Scale
- 8 ounces fettuccine pasta
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 8 ounces baby bella mushrooms, sliced
- 1 cup heavy whipping cream
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1 tablespoon truffle oil
- Salt and freshly cracked black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Boil a large pot of salted water and cook the fettuccine until al dente, following package instructions. Drain the pasta, reserving half a cup of the starchy water.
- In a spacious skillet, warm the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent.
- Add the minced garlic and sliced baby bella mushrooms to the skillet, cooking for 5-7 minutes until the mushrooms are golden and tender.
- Lower the heat and pour in the heavy whipping cream, stirring to blend. Let it simmer for a few minutes.
- Incorporate the freshly grated Parmigiano-Reggiano and truffle oil, stirring until the cheese melts and the sauce is creamy. Add reserved pasta water if the sauce is too thick.
- Season the sauce with salt and freshly cracked black pepper.
- Add the drained fettuccine to the skillet, tossing until every strand is coated in the sauce.
- Serve hot, garnished with chopped fresh parsley.
Notes
- This recipe serves 4.
- Adjust the amount of truffle oil according to your taste preference.
- For a vegetarian option, ensure the cheese is rennet-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg
Keywords: Creamy Truffle Mushroom Fettuccine, Truffle-Infused Mushroom Fettuccine