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Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.

While the pasta cooks, heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add the sliced wild mushrooms and cook, stirring occasionally, until they release their liquid and turn golden brown, about 5-7 minutes.

Add the minced shallots to the skillet and cook until softened, about 2-3 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Pour in the dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half, about 2-3 minutes.

Stir in the vegetable broth and heavy cream. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it slightly thickens.

Remove the sauce from the heat and stir in the white truffle oil and grated Parmesan cheese. Season with kosher salt and freshly ground black pepper to taste.

Add the drained pasta directly to the sauce in the skillet. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.


Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.

While the pasta cooks, heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add the sliced wild mushrooms and cook, stirring occasionally, until they release their liquid and turn golden brown, about 5-7 minutes.

Add the minced shallots to the skillet and cook until softened, about 2-3 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Pour in the dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half, about 2-3 minutes.

Stir in the vegetable broth and heavy cream. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it slightly thickens.

Remove the sauce from the heat and stir in the white truffle oil and grated Parmesan cheese. Season with kosher salt and freshly ground black pepper to taste.

Add the drained pasta directly to the sauce in the skillet. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
