Truffle Fettuccine Recipe
Hazel Dell mushrooms, peas, parmesan, white cheddar, white wine, shallot, garlic, truffle shavings
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Fettuccine
In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.
- 3
- 4
Deglaze with Wine
Pour in the white wine and let it simmer for 3-4 minutes, allowing the alcohol to evaporate and the sauce to reduce slightly.
- 5
Combine Ingredients
Stir in the frozen peas, grated Parmesan cheese, and white cheddar cheese until melted and combined. Add the cooked fettuccine to the skillet, mixing well to coat the pasta with the sauce.
- 6
Finish with Truffle
Add truffle shavings, salt, and black pepper to taste. Toss everything together until well combined.
- 7
Serve
Plate the truffle fettuccine and garnish with extra truffle shavings if desired. Enjoy!
