Mushroom Truffle Fettuccine
Mushroom Truffle Fettuccine
Ingredients
For the Pasta and Mushrooms
- 500 g fettuccine pasta, homemade
- 800 g Portobello and Oyster mushrooms, 1/2 thinly sliced, 1/2 finely chopped
- salt, as needed
- cracked pepper, as needed
- truffle infused olive oil, generous amount
- 4 cloves garlic, finely chopped
- 20 g fresh chives, finely chopped
- water, a touch
For the Cheese Sauce
- 150 g Parmesan and Pecorino cheese, finely grated, 50/50 mix
- lemon zest, freshly grated, from 1/4 lemon
- 2 tablespoons truffle infused olive oil
For Garnish
- cracked pepper, as needed
- truffle infused olive oil, extra, for drizzling
- fresh parsley, freshly chopped, for sprinkling
Instructions
- 1
Drizzle a generous amount of truffle infused olive oil into a small pan over low to medium heat.
⏱️ 1 min
- 2
Add the finely chopped garlic and fresh chives to the pan, frying for around 7 minutes.
⏱️ 7 min
- 3
Add a touch of water and sprinkle salt to the garlic and chives mixture to prevent burning. Set aside the infused oil.
⏱️ 1 min
- 4
Preheat a large pan on high heat. Add the sliced and chopped Portobello and Oyster mushrooms, along with salt and cracked pepper.
⏱️ 2 min
- 5
Cook the mushrooms until nearly all liquid evaporates.
⏱️ 8 min
- 6
Pour the truffle infused olive oil with garlic and chives (from step 3) into the pan with the mushrooms, stirring and frying for an additional 5 minutes. Turn off the heat.
⏱️ 5 min
- 7
In the meantime, cook the fettuccine pasta in a separate pot of salted water according to package directions until al dente.
⏱️ 8 min
- 8
Transfer the cooked pasta directly to the large pan with the mushrooms and toss through, adding some reserved pasta water as needed to keep it moist.
⏱️ 2 min
- 9
In a bowl, combine the finely grated Parmesan and Pecorino cheese with the freshly grated lemon zest.
⏱️ 2 min
- 10
Add a bit of reserved pasta water (start with 1/2 scoop) to the cheese mixture and whisk until the cheese melts into a paste-like texture.
⏱️ 2 min
- 11
Stir in 2 tablespoons of truffle infused olive oil into the cheese sauce.
⏱️ 1 min
- 12
Add the prepared cheese mixture to the pasta and mushrooms in the large pan, stirring until a creamy texture forms and the pasta is evenly coated.
⏱️ 2 min
- 13
Season with more cracked pepper to taste.
⏱️ 1 min
- 14
Drizzle with extra truffle infused olive oil before serving.
⏱️ 1 min
- 15
Sprinkle with freshly chopped parsley for garnish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom Truffle Fettuccine
For the Pasta and Mushrooms
- 500 g fettuccine pasta, homemade
- 800 g Portobello and Oyster mushrooms, 1/2 thinly sliced, 1/2 finely chopped
- salt, as needed
- cracked pepper, as needed
- truffle infused olive oil, generous amount
- 4 cloves garlic, finely chopped
- 20 g fresh chives, finely chopped
- water, a touch
For the Cheese Sauce
- 150 g Parmesan and Pecorino cheese, finely grated, 50/50 mix
- lemon zest, freshly grated, from 1/4 lemon
- 2 tablespoons truffle infused olive oil
For Garnish
- cracked pepper, as needed
- truffle infused olive oil, extra, for drizzling
- fresh parsley, freshly chopped, for sprinkling
Instructions
- 1
Drizzle a generous amount of truffle infused olive oil into a small pan over low to medium heat.
⏱️ 1 min - 2
Add the finely chopped garlic and fresh chives to the pan, frying for around 7 minutes.
⏱️ 7 min - 3
Add a touch of water and sprinkle salt to the garlic and chives mixture to prevent burning. Set aside the infused oil.
⏱️ 1 min - 4
Preheat a large pan on high heat. Add the sliced and chopped Portobello and Oyster mushrooms, along with salt and cracked pepper.
⏱️ 2 min - 5
Cook the mushrooms until nearly all liquid evaporates.
⏱️ 8 min - 6
Pour the truffle infused olive oil with garlic and chives (from step 3) into the pan with the mushrooms, stirring and frying for an additional 5 minutes. Turn off the heat.
⏱️ 5 min - 7
In the meantime, cook the fettuccine pasta in a separate pot of salted water according to package directions until al dente.
⏱️ 8 min - 8
Transfer the cooked pasta directly to the large pan with the mushrooms and toss through, adding some reserved pasta water as needed to keep it moist.
⏱️ 2 min - 9
In a bowl, combine the finely grated Parmesan and Pecorino cheese with the freshly grated lemon zest.
⏱️ 2 min - 10
Add a bit of reserved pasta water (start with 1/2 scoop) to the cheese mixture and whisk until the cheese melts into a paste-like texture.
⏱️ 2 min - 11
Stir in 2 tablespoons of truffle infused olive oil into the cheese sauce.
⏱️ 1 min - 12
Add the prepared cheese mixture to the pasta and mushrooms in the large pan, stirring until a creamy texture forms and the pasta is evenly coated.
⏱️ 2 min - 13
Season with more cracked pepper to taste.
⏱️ 1 min - 14
Drizzle with extra truffle infused olive oil before serving.
⏱️ 1 min - 15
Sprinkle with freshly chopped parsley for garnish.
⏱️ 1 min