Truffle mushroom pasta

Serves Icon
Time 18 Minutes
  • 400g Fettuccine pasta
  • 2 tablespoons (40ml) extra virgin olive oil
  • 125g good quality unsalted butter
  • 1 clove garlic, whole
  • 150g mushrooms such as Swiss brown, thinly sliced
  • 1 tablespoon thyme leaves, finely chopped
  • 20g Parmigiano Reggiano, finely grated
  • 1 small truffle (20 – 30g) – see tip in step 4
  • Sea salt

How to Make It
Step 1

Place a large pot with water on high heat and bring to the boil. Add a pinch of salt and Fettuccine pasta to the boiling water and cook until ‘al dente’, referring to the cooking time specified in pasta packet instructions.

Step 2

Meanwhile, heat the butter and olive oil in a large frying pan over high heat. Once the butter has melted, add the garlic and cook, without browning for 1 minute. Add the mushrooms, thyme and seasoning to taste. Cook the mushrooms for 3 minutes over high heat, then reduce the heat to low. Discard the garlic clove.

Step 3

Drain the pasta, reserving 150ml (one ladleful) of the pasta cooking water.

Step 4

Add the pasta, pasta cooking water and Parmigiano Reggiano to the frying pan with mushroom butter sauce. Toss well over the heat until the cheese melts and forms a smooth sauce (approximately 2 minutes).

Step 5

Remove from the heat. Grate ¾ of the Truffle on top of the mushroom pasta using a truffle slicer. Alternatively, using a very sharp knife to carefully slice as thin as possible. Toss to combine.

Tip: I would recommend using Truffle within 5 days to fully enjoy its aroma and flavour. The ideal storage is in the refrigerator, wrapped in a small piece of paper towel (change paper towel daily) and placed in a glass container. Remove it from the refrigerator at least an hour before using for the Truffle to release all its aroma.

Step 6

Divide portions of Truffle mushroom pasta among deep serving bowls. Top with a grating of the remaining Truffle. Serve immediately – buon appetito!

error: Content is protected !!