Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Mushroom Truffle Sauce
Garnish
Method
Pasta Preparation
- 1
Cook the Fettuccine
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually about 8-10 minutes.
- 2
Drain the Pasta
Once cooked, reserve a cup of pasta water, then drain the fettuccine and set aside.
Mushroom Truffle Sauce Preparation
- 3
Sauté Shallots and Garlic
In a large skillet, heat olive oil over medium heat. Add the finely chopped shallots and sauté until translucent, about 2-3 minutes. Then add the minced garlic and cook for an additional 1 minute.
- 4
- 5
Add Cream and Truffle Oil
Pour in the heavy cream and stir well. Allow it to simmer for about 3-4 minutes until the sauce thickens slightly. Then add the truffle oil, salt, and black pepper to taste.
- 6
Combine with Fettuccine
Add the cooked fettuccine to the mushroom sauce and toss gently to combine. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
- 7
Finish with Cheese and Truffles
Stir in the grated Parmesan cheese until melted and creamy. If using, add shaved fresh truffle on top.
Garnishing and Serving
- 8
Plate the Fettuccine
Serve the fettuccine tartufato in bowls, garnished with chopped fresh parsley and additional grated Parmesan cheese.
