Fettuccine Pasta Recipe
forest mushroom, shaved truffle, parmesan reggiano
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Ingredients
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Pasta
Mushroom & Truffle Sauce
Finishing & Garnish
Method
Pasta
- 1
Bring water to a boil
In a large pot bring 4 liters of water to a rolling boil. Add 1 tablespoon coarse salt once boiling.
- 2
Cook fettuccine
Add 12 oz dried fettuccine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 120 ml (about 1/2 cup) of the starchy pasta cooking water, then drain the pasta and set aside.
Mushroom & Truffle Sauce
- 3
- 4
Sauté aromatics
In a large skillet over medium heat, melt 3 tbsp butter with 1 tbsp olive oil. Add 3 sliced garlic cloves and 1 finely diced shallot and sauté 1–2 minutes until fragrant and shallot is translucent but not browned.
- 5
Cook mushrooms
Turn heat to medium-high, add the chopped mushrooms in a single layer if possible. Let them cook undisturbed 3–4 minutes to develop color, then stir and continue cooking another 3–4 minutes until golden and any released liquid has mostly evaporated.
- 6
Deglaze
Pour in 60 ml dry white wine to deglaze the pan, scraping up browned bits. Let wine reduce by about half (~2 minutes).
- 7
Build sauce
Add 120 ml low-sodium stock and 120 ml heavy cream. Stir in 1 tsp fresh thyme leaves, 1 tsp salt, 1/2 tsp black pepper and 1 tsp lemon juice. Bring to a gentle simmer and cook 2–3 minutes to slightly thicken.
- 8
Assembly & Garnish
- 9
Combine pasta and sauce
Return the drained fettuccine to the pot or transfer to the skillet with the sauce over low heat. Add reserved 120 ml pasta water a little at a time as needed to loosen sauce and help it coat the pasta (you may not need all). Toss vigorously for 1–2 minutes until pasta is evenly coated and creamy.
- 10
Add cheese and herbs
Stir in 60 g finely grated Parmesan Reggiano until melted into the sauce. Fold in 1 tbsp chopped parsley. Adjust salt and pepper to taste.
- 11
Plate and finish with truffle
Portion pasta onto warm plates. Finish each serving with shaved fresh black truffle (approximately 1 g per serving) or a light drizzle (a few drops) of high-quality truffle oil if using. If using shaved truffle, shave over each plate just before serving so aroma is strongest.
