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Drizzle a generous amount of truffle infused olive oil into a small pan over low to medium heat.

Add the finely chopped garlic and fresh chives to the pan, frying for around 7 minutes.

Add a touch of water and sprinkle salt to the garlic and chives mixture to prevent burning. Set aside the infused oil.

Preheat a large pan on high heat. Add the sliced and chopped Portobello and Oyster mushrooms, along with salt and cracked pepper.

Cook the mushrooms until nearly all liquid evaporates.

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.

In the meantime, cook the fettuccine pasta in a separate pot of salted water according to package directions until al dente.

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.

In a bowl, combine the finely grated Parmesan and Pecorino cheese with the freshly grated lemon zest.

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.

Stir in 2 tablespoons of truffle infused olive oil into the cheese sauce.

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.

Season with more cracked pepper to taste.

Drizzle with extra truffle infused olive oil before serving.

Sprinkle with freshly chopped parsley for garnish.


Drizzle a generous amount of truffle infused olive oil into a small pan over low to medium heat.

Add the finely chopped garlic and fresh chives to the pan, frying for around 7 minutes.

Add a touch of water and sprinkle salt to the garlic and chives mixture to prevent burning. Set aside the infused oil.

Preheat a large pan on high heat. Add the sliced and chopped Portobello and Oyster mushrooms, along with salt and cracked pepper.

Cook the mushrooms until nearly all liquid evaporates.

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.

In the meantime, cook the fettuccine pasta in a separate pot of salted water according to package directions until al dente.

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.

In a bowl, combine the finely grated Parmesan and Pecorino cheese with the freshly grated lemon zest.

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.

Stir in 2 tablespoons of truffle infused olive oil into the cheese sauce.

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.

Season with more cracked pepper to taste.

Drizzle with extra truffle infused olive oil before serving.

Sprinkle with freshly chopped parsley for garnish.
