Ingredients
Scale
- 8 ounces fettuccine (or your favorite pasta)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 ounces mushrooms (sliced (cremini or shiitake))
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1–2 tablespoons truffle oil (adjust to taste)
- to taste Salt
- to taste Pepper
- for garnish Fresh parsley (chopped)
Instructions
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat the olive oil and butter over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they’re golden and tender. Add the minced garlic and cook for another minute until fragrant.
- Pour in the heavy cream and stir to combine. Let it simmer for 2-3 minutes, allowing the flavors to meld together. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.
- Add the drained pasta to the skillet and toss to coat in the creamy sauce. Mix in the grated parmesan and truffle oil. Season with salt and pepper to taste.
- Plate the pasta and garnish with fresh parsley. Drizzle with extra truffle oil if desired. Enjoy your delicious dish!
- Prep Time: 10
- Cook Time: 20
Nutrition
- Calories: 540
- Fat: 28g
- Carbohydrates: 53g
- Protein: 15g