Fettuccine with White Truffle Butter and Mushrooms
This recipe guides you through creating a luxurious pasta dish featuring fresh fettuccine. It's tossed in a rich, aromatic white truffle butter cream sauce with savory sautéed cremini mushrooms, finished with fresh chives and Parmesan, offering an elegant meal ready in just 30 minutes.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Saute Pan (12-inch) For mushrooms and sauce
- 1 Colander For draining pasta
- 1 Tongs For tossing pasta
- 1 Chef's Knife and Cutting Board For preparing mushrooms and chives
Ingredients
Main
- Kosher salt and freshly ground black pepperKosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 12 ounces cremini mushrooms stems removed, caps sliced 1/4-inch thick
- 1/2 cup heavy cream
- 3 ounces white truffle butter
- 8.82 ounces fresh fettuccine
- 3 tablespoons chopped fresh chives plus extra for garnish
- 1/4 cup freshly grated Parmesan plus extra for garnish
Instructions
- Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
- Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.
- Transfer the mushrooms to a bowl and rinse out the pan.
- Pour the cream into the saute pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.
- Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.
- Note: This recipe was doubled for filming.
Notes
1. The quality of white truffle butter is paramount; it carries the core flavor. Keep the heat very low when adding it to the cream to preserve its delicate aroma, which can dissipate with high heat. 2. When sautéing mushrooms, ensure they cook until all their liquid has evaporated and they develop a nice golden-brown color. This deepens their umami flavor significantly. Avoid overcrowding the pan. 3. Fresh fettuccine cooks extremely fast. Test for al dente after 1 minute; it should still have a slight bite. Overcooked pasta will absorb too much sauce and become mushy. 4. Finish the dish by tossing quickly to coat, ensuring the sauce emulsifies with the pasta water clinging to the noodles. Serve immediately to enjoy at its best.