This is the best creamy truffle mushroom fettuccine. Such an easy pasta recipe that the whole family will enjoy!
Ingredients
350g dried fettuccine pasta
20g Black truffle, grated
250g white mushrooms, sliced
300ml cooking cream
1 cup grated parmesan cheese + extra for serving
1 white onion, finely diced
60g butter
2 cloves garlic, minced
2 tbsp olive oil
salt and pepper to season
Method
In a large pan, add olive oil and cook the mushrooms in batches. This allows the mushrooms to turn a little crispy and golden brown. Once all the mushrooms have been cooked, remove them from the pan and set aside.
In the same pan, add butter, diced onions, and garlic and stir until the butter has melted and the onions are soft and translucent about 2 to 3 minutes. Grate in 2/3 of the black truffle and stir into the butter and onions. Reserve the remaining truffle for serving.
Bring a large pot of salted water to the boil. Add the fettuccine and cook just until al-dente.
Add the cooked mushrooms, cooking cream, grated parmesan cheese, salt and pepper and stir to combine. Simmer for 5 minutes to allow all the flavours to combine. Remove half of the mixture with a ladle into a bowl or jug and blitz, until a smooth creamy consistency. Pour back into the pan, stir and simmer on low heat for 5 minutes until thickened.
Add the cooked fettuccine to the sauce and coat until the pasta is completely covered. Serve in pasta bowls which more grated parmesan cheese, grated and shaved black truffle.
Buon Appetito!