Creamy White Truffle & Mushroom Fettuccine
- 1 6.4 oz) can Urbani White Truffles & Mushrooms
- 2 cups heavy cream
- 3 tbsps Olive Oil or Truffle Oil
- 1/4 cup freshly grated Parmigiano Reggiano
- 1/4 cup butter
- 1 lb mushrooms, sliced
- 1 sprig fresh rosemary
- 1 lb fettuccine
- Truffle Salt to Taste(Optional)
1. Prepare the truffle cream sauce. In a large skillet over low heat, combine the Urbani White Truffles & Mushrooms with the heavy cream. Stir until warmed through. Add the oil, season with truffle salt, and stir in the Parmigiano Reggiano. Simmer gently for 5–8 minutes, or until the sauce has slightly thickened. Keep warm.
2. Sauté the mushrooms. In a separate skillet, melt the butter over medium heat. Add the sliced mushrooms and rosemary. Let the mushrooms cook undisturbed for about 8–10 minutes to develop a rich golden color. Stir and continue cooking until any remaining liquid has evaporated. Remove the rosemary sprig.
3. Cook the pasta. Bring a large pot of generously salted water to a boil. Cook the fettuccine according to the package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water.
4. Bring it all together. Add the drained pasta to the truffle cream sauce and toss until evenly coated. If needed, add a splash of the reserved pasta water until the sauce reaches a silky consistency.
5. Serve. Divide among warm bowls and top with the sautéed mushrooms. Finish with additional Parmigiano Reggiano, a light drizzle of truffle oil, and a pinch of truffle salt, if desired.
