Description
This pasta is rich, earthy, and bursting with umami. A blend of wild mushrooms is sautéed in garlic and butter, tossed with cream and Parmesan, then finished with a drizzle of aromatic truffle oil. Elegant, simple, and absolutely unforgettable.
Ingredients
Pasta:
- 12 oz fettuccine or tagliatelle
Mushrooms:
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 12 oz mixed wild mushrooms (e.g., cremini, shiitake, oyster), cleaned and sliced
Sauce:
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1–2 tsp white or black truffle oil (to taste)
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve pasta water.
- Sauté mushrooms: Heat olive oil and butter. Add garlic, then mushrooms. Season.
- Make the sauce: Lower heat, add cream and Parmesan. Toss pasta in sauce.
- Serve: Plate pasta, drizzle with truffle oil, garnish, and serve.
Notes
- Use a mix of fresh and rehydrated dried mushrooms for extra depth of flavor.
- Go easy on the truffle oil — a little goes a long way.
- Try adding sautéed spinach or shallots for extra complexity.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta
- Method: Stovetop, Sautéing
- Cuisine: Italian-Inspired, Gourmet
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 70mg
