This creamy black truffle oil fettuccine pasta with mushrooms is the perfect example of how just a few simple ingredients and steps can create something that is amazingly delicious. This pasta recipe is a variation of some of my favorite go-to pastas with one extra special ingredient. Truffle Oil!
Simple Ingredients, Major Flavor
Truffle oil is a great way to level up simple dishes especially if you do not have access to fresh truffles (which most of us don’t). I used this Truff black truffle oil which has an amazing concentrated flavor that was perfect for drizzling onto this pasta.
It is important to allow the truffle flavor to stand out, so be mindful of the ingredients that you use. The combination of mushrooms, garlic, heavy cream, parmesan cheese, and parsley compliment the flavor of the truffle oil and gives us space to fully appreciate it, without overshadowing.
Let's Make a Cream Sauce
This recipe can be made very quickly. Your pasta will be the ingredient that take the longest to cook. When the fettuccine is about 5 minutes away from reaching al dente, begin cooking the mushroom in a drizzle of truffle oil with diced garlic. Do not season the mushrooms until they are cooked through, like in the photo above. Mushrooms retain a lot of water and adding salt will draw it out causing the mushrooms to steam more-so than sauté.
Once the mushrooms are cooked and the garlic becomes fragrant, add salt and pepper to taste. Then pour in heavy cream for that rich creamy flavor.
Don't Forget that Truffle Oil Drizzle
Once the fettuccine pasta reaches an al dente texture, toss it into your cream sauce and add in a tablespoon of pasta water if needed. Turn the heat off and drizzle the truffle oil on your pasta. Enjoy the amazing smell and delicious flavor.
Finishing Touches
Top with fresh parsley and if you have truffles, shave some on top! In less than 20 minutes you have an amazing, easy, elevated pasta dish. Add this creamy truffle pasta in your weeknight rotation!
Creamy Truffle Oil & Mushroom Fettuccine
This creamy truffle fettuccine with mushrooms is the perfect option for an elevated version of an easy dish.
- Prep Time: 5 minutes
- Cook Time: 15 - 20 minutes
- Total Time: 20-25 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
Ingredients
- 1 lb Fettuccine
- 8 oz Baby Bella Mushrooms
- 1/2 TBSP minced Garlic
- Salt
- Black pepper
- 2/3 cup Heavy cream
- 1/2 cup Parmesan
- Fresh parsley
- 3-4 tbsp Truff truffle oil
Instructions
- Start by boiling a pound of fettuccine pasta in salt water until al dente.
- Thinly slice mushrooms and sautee in truffle oil with minced garlic. Once the mushrooms are cooked through, add salt and black pepper to taste.
- Add in heavy cream, then add the cooked fettuccine pasta.
- Mix in parmesan until melted and creamy. Add a bit of reserved pasta water if the sauce is too thick.
- Turn off the heat and use Truff Black Truffle oil to finish and toss to get that oil alllll over your noodles. This is when your pasta will get that quintessential truffle fragrance and flavor.
- Top with fresh parsley and a sprinkle of parmesan. You can also add fresh truffle shaving on top if you are feeling fancy. Enjoy!
Notes
**Adding truffle oil at the end is essential because it will pack more flavor.
Keywords: Pasta, Truffle, Fettuccine, Truffle oil