A Love Letter to Truffle Lovers
Ina Garten’s recipe for Fettuccini with Truffle Butter and Mushrooms is pure elegance on a plate. It’s the kind of dish that feels like it belongs on a white tablecloth with candlelight and soft music in the background. The truffle butter brings a luxurious, earthy richness that tastes far more indulgent than the effort it takes to make. Paired with silky pasta and just a touch of cream, it’s decadent without being heavy—refined yet deeply comforting. Whether you’re treating yourself or hosting guests, this recipe delivers quiet sophistication with every bite. And it only takes 15 minutes to make.
What Makes This Dish So Special?
- Truffle butter. Just a few tablespoons create this luxurious, aromatic base that tastes far more indulgent than the effort required. I love using Sabatino Tartufi Truffle Butter or D’Artagnan—both consistently deliver that earthy, heady truffle flavor without being overpowering.
- The cream. Just enough to coat the fettuccine and carry the sauce. It blends seamlessly with the butter and pasta water to create a dreamy, silky finish.
- Simplicity. There’s nowhere to hide here. Every ingredient counts. That’s why the better your pasta and butter, the more impressive the dish becomes.
The addition of sautéed crimini mushrooms adds texture and depth and a final sprinkle of fresh chives is the Chef’s kiss right before serving.
Elevate an already luxurious recipe
Want to take this already luxurious dish to the next level? Add lobster, shrimp, or crab for a truly show-stopping meal. Gently fold in chunks of cooked lobster tail, buttery seared shrimp, or sweet lump crab meat just before serving to elevate both flavor and presentation. The richness of the truffle butter pairs beautifully with seafood, adding depth without overpowering those delicate flavors. It’s an easy way to turn this into a truly extraordinary special-occasion show stopper.
Use the Right Pasta
Rest assured, you don’t need to make your own pasta for this dish to be incredible, however that certainly elevates it and makes it that much more special. Fresh pasta from a local market works beautifully, and if you’re going the dried route, I highly recommend Cipriani brand. (Not sponsored—just a fan!)
Chrissy’s Tips & Tricks
- Make it a date night dish. This recipe feels fancy but is done in under 15 minutes. Light candles, pour the wine, and let this be your go-to “impress them with little effort” meal.
- Double it for a dinner party. People will think you spent hours. Let them
- Serve with: A crisp white like Chardonnay or a dry Prosecco, and a simple arugula salad.
Trusted Tools & Ingredients I Recommend:
- Truffle Butter I Love
- My Go-To Pasta Brand (Cipriani)
- Sauté Pan That Makes the Perfect Sauce
- Handmade Pasta Roller – for those who want to try it at home
Fettuccine with White Truffle Butter and Mushrooms
Ingredients
- Kosher 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 ounces fresh fettuccine
- 3 tablespoons chopped fresh chives plus extra for garnish
- 1 tsp chopped parsley
- 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. (pat mushrooms dry if necessary.
- 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 2 minutes, or according to package instructions. Remove the pasta from the water and add into the truffle cream. Add the chives, parsley and mushrooms and very gently toss well with tongs. Gently stir in the Parmesan. Serve immediately garnished with extra chives and Parmesan.
