Description
A rich and creamy fettuccine pasta dish with the earthy flavors of truffle and mushrooms.
Ingredients
Scale
- 12 ounces fettuccine
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons truffle oil
- Salt to taste
- Pepper to taste
Instructions
- Cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
- Add the mushrooms and continue to cook until they are soft.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and the sauce is creamy.
- Drizzle in the truffle oil and season with salt and pepper.
- Add the cooked fettuccine to the sauce and toss to combine.
- Serve immediately, garnished with additional Parmesan if desired.
Notes
- This dish pairs well with a side salad.
- For a vegetarian option, ensure that the Parmesan is rennet-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 500mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 100mg