Black Truffle Olive Oil & Mushroom Fettuccine
Black Truffle Olive Oil lends exquisite depth and richness to a simple mushroom fettuccine recipe. The sauce comes together in minutes for an easy dinner that feels gourmet.
Black Truffle Olive Oil & Mushroom Fettuccine
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Category
Pasta
Cuisine
Italian
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
-
12 Oz. Cooked fettuccine pasta
-
2 Tbsp. Black Truffle Olive Oil
-
2 Garlic cloves, minced
-
1 Cup heavy cream
-
½ Cup grated Parmesan cheese
-
1 Cup mushrooms, sliced
- Salt and pepper, to taste
Directions
In a large skillet over medium heat, add the Black Truffle Olive Oil. Add the sliced mushrooms and cook for 4-5 minutes until softened and slightly golden. Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant but not browned.
Stir in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes, allowing it to thicken slightly. Gradually add the Parmesan cheese, stirring continuously until melted and fully incorporated. Season with salt and pepper.
Add the cooked fettuccine to the skillet and toss to coat the pasta and mushrooms in the creamy truffle sauce. If the sauce is too thick, add a little pasta water (if available) or additional cream to reach your desired consistency.
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Black Truffle Olive Oil & Mushroom Fettuccine
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Servings
- 4
- Category
Pasta
- Cuisine
Italian
Ingredients
- 12 Oz. Cooked fettuccine pasta
- 2 Tbsp. Black Truffle Olive Oil
- 2 Garlic cloves, minced
- 1 Cup heavy cream
- ½ Cup grated Parmesan cheese
- 1 Cup mushrooms, sliced
- Salt and pepper, to taste
Directions
- In a large skillet over medium heat, add the Black Truffle Olive Oil. Add the sliced mushrooms and cook for 4-5 minutes until softened and slightly golden. Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant but not browned.
- Stir in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes, allowing it to thicken slightly. Gradually add the Parmesan cheese, stirring continuously until melted and fully incorporated. Season with salt and pepper.
- Add the cooked fettuccine to the skillet and toss to coat the pasta and mushrooms in the creamy truffle sauce. If the sauce is too thick, add a little pasta water (if available) or additional cream to reach your desired consistency.
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