This fettuccini is packed with herb and garlic seared mushrooms, parmesan cheese then finished with white truffle oil and fresh chives. The perfect weeknight or date night dish!
4ozparmesan cheesegood quality, shaved or fresh grated
Toppings
1.5teaspoonwhite truffle oil
2tablespoonfresh chivesfinely chopped
Instructions
Making the Mushrooms
Start a pot of boiling water and a sauté pan over high heat
Once the sauté pan is extremely hot add the olive oil then wait 10 seconds and add the sliced mushrooms
Do not disturb the mushrooms after adding them to the pan. After 3-4 minutes give them a good stir and let them sit another 3-4 minutes
Add the minced garlic, fresh thyme, salt and pepper. Give it a good stir, let it cook another 30 seconds then turn the heat off
Cooking the Pasta
Once the water is boiling add the salt and olive oil. Add the pasta and cook until al dente
Making the sauce
Add the pasta to the mushroom pan along with ¾ cup reserved pasta water and parmesan cheese
Stir together over medium heat until sauce forms
Serving and Topping the Pasta
Drizzle truffle oil over the pasta and top with fresh chives. Enjoy!
Notes
Mushroom mixture can be made up to 5 days in advance.Cook pasta just before serving, be sure to reserve pasta water for sauce. Carefully drizzle a small amount of truffle oil onto the finished product. The oil is very strong, you don't want to overdo it.