Fettuccine with Truffle Butter and Mushrooms

By Christina Collins

This is the one. The one dish that brings me the greatest joy to make and to eat. It’s rich, decadent, and has the ability to silence every diner at the table. I want to assure you, while I still have your attention, that you do not need to make your own pasta for this. You can substitute with fresh pasta from any market that sells fresh pasta, or use Cipriani Brand which is dried, but outstanding in dried pasta quality. (Nope- I do not get paid to make that pitch…it’s just what I recommend!)

No dish in the world requires more love to be put into it than homemade pasta. Not because it’s hard, because it’s not. But some culinary force out there just seems to know if you are making it while full of anxiety or anger, or if you are sharing love with the eggs and flour. It’s a mystery but it’s the truth. No love = no pasta.  Thus, it is because of the love the pasta demands, that the reward is so great. Now, toss that labor of love with some truffle butter, cream and chives and you’ll find yourself wondering how you ever lived without it!

Fettuccini with Lobster & truffle butter
Fettuccini with Lobster & Mushrooms in a Truffle Butter Cream Sauce

If you are up for making some pasta, check out this post for How to make pasta dough. Again, you can simply buy some fresh fettuccini and skip the homemade part for this recipe and get right down to some damn delicious pasta!

Regardless if you decide to make your own fettuccini or buy it, this dish is going to blow you away. It’s decedent, delightful & delicious. A real show stopper and perfect for any occasion that commands a creamy, truffled pasta! (That’s every night, right?)

I’ll let you in on a secret. It’s my favorite dish to make when I am alone! A good bottle of wine, a movie and this pasta dish. Every girl deserves a night of total, unabated indulgence, and this is mine! Feast and Merriment for one please!

Feasters Tip

The delicate noodles can be tricky to work with so be sure to have a big enough sauce pan that provides enough room for you to gently incorporate the pasta with the other ingredients. I successfully double the recipe but I do not recommend doing more than a double batch.

Fettuccine with White Truffle Butter and Mushrooms
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

This silky and rich pasta is the definition of decadence 

Course: Appetizer
Cuisine: Italian
Keyword: pasta
Author: Ina Garten
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
  • 1/4 cup freshly grated Parmesan plus extra for garnish
Instructions
  1. Add 1 tablespoon of salt to a large pot of water and bring it to a boil.

  2. 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. 

  3. Transfer the mushrooms to a bowl and rinse out the pan. (pat mushrooms dry if necessary.

  4. 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.

  5. Meanwhile, add the pasta to the boiling water and cook for 2 minutes, or according to package instructions. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and very gently toss well with tongs. Gently stir in the Parmesan. Serve immediately garnished with extra chives and Parmesan.

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