White Truffle Fettuccine Recipe
Royal Trumpet Mushrooms, 24-Month Aged Reggiano, Butter Sauce
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Ingredients
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Pasta
Sauce
Garnish
Method
Pasta Preparation
- 1
Cook the Fettuccine
In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.
Sauce Preparation
- 2
Sauté the Mushrooms
In a large skillet over medium heat, melt the butter. Add the chopped royal trumpet mushrooms and sauté for 5-7 minutes until they are golden brown and tender.
- 3
Add Garlic
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 4
Create the Sauce
Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 3-4 minutes until slightly thickened.
- 5
Incorporate Cheese
Stir in the grated 24-month aged Reggiano cheese until melted and combined. If the sauce is too thick, add a bit of the reserved pasta water until you reach the desired consistency.
- 6
Finish the Sauce
Drizzle the white truffle oil into the sauce and season with freshly ground black pepper to taste. Stir to combine.
Combining
- 7
Combine Pasta and Sauce
Add the drained fettuccine to the skillet with the sauce. Toss gently until the pasta is thoroughly coated with the sauce. If necessary, add more reserved pasta water to loosen the sauce.
Garnish and Serve
- 8
Plate the Dish
Divide the fettuccine among serving plates. Garnish with chopped parsley and extra grated Reggiano cheese as desired.
- 9
Serve Immediately
Serve the white truffle fettuccine hot, enjoying the rich flavors of the mushrooms, cheese, and truffle oil.