Ingredients
Scale
- 8 oz g fettuccine or your favorite pasta
- 1 tablespoon olive oil
- 2 cups sliced mushrooms (like cremini or shiitake)
- 2 cloves garlic, minced
- 1 cup heavy cream
- 4 oz Gorgonzola cheese, crumbled
- 2 tablespoons truffle oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté until they’re golden brown, about 5-7 minutes.
- Add minced garlic to the skillet, stirring for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Reduce heat and let it thicken for about 3-4 minutes.
- Stir in the Gorgonzola cheese, allowing it to melt into the sauce. Mix until smooth.
- Drizzle in truffle oil and season with salt and pepper to taste.
- Add the cooked pasta to the sauce and toss to coat evenly.
- Serve immediately, garnished with fresh parsley.
- Prep Time: 10
- Cook Time: 20