Prev Recipe Next Recipe

Loading Video...

First Up 03:29

First Up

Fettuccine with Truffle Butter 03:29

Ina's decadent pasta dish is a quick and easy dinner for the holidays.

Now Playing 02:04

Now Playing

How to Cook Italian Pasta 02:04

Try our basic technique to cook perfect "al dente" pasta.

Now Playing 03:52

Now Playing

All About Pasta 03:52

A video guide to popular types of pasta and tips for using it in dishes.

Now Playing 03:16

Now Playing

How to Make Pasta 03:16

Making fresh pasta from scratch is simple: try this foolproof method.

Recipe courtesy of Ina Garten

Fettuccine with White Truffle Butter and Mushrooms

Name: Fettuccine with White Truffle Butter and Mushrooms
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Kosher salt and freshly ground black pepperKosher salt and freshly ground black pepper; 2 tablespoons unsalted butter; 1 tablespoon good olive oil; 12 ounces cremini mushrooms, stems removed, caps sliced 1/4-inch thick; 1/2 cup heavy cream; 3 ounces white truffle butter; 8.82 ounces fresh fettuccine; 3 tablespoons chopped fresh chives, plus extra for garnish; 1/4 cup freshly grated Parmesan, plus extra for garnish

Getting reviews...

Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

Save Recipe

Ingredients

Kosher salt and freshly ground black pepperKosher salt and freshly ground black pepper

2 tablespoons unsalted butter

1 tablespoon good olive oil

12 ounces cremini mushrooms, stems removed, caps sliced 1/4-inch thick

1/2 cup heavy cream

3 ounces white truffle butter

8.82 ounces fresh fettuccine

3 tablespoons chopped fresh chives, plus extra for garnish

1/4 cup freshly grated Parmesan, plus extra for garnish

Directions

WATCH

Watch how to make this recipe.

Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.
Transfer the mushrooms to a bowl and rinse out the pan.
Pour the cream into the saute pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.
Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.
Note: This recipe was doubled for filming.