Fettuccine ai Funghi

Fettuccine with Porcini Mushrooms in creamy sauce.

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Prep Time 5

Cook Time 30

Total Time 35

Course Main Course

Cuisine Italian

Servings people

Calories 1237 kcal

Bring a large pot of salted water to a boil. Add the fettuccini noodles, and cook until al dente. Drain the pasta in a colander, and set aside.
1 pound fettuccini noodles
Place the dried porcini mushrooms into a 2-cup measuring cup. Fill with water, and microwave on high for 2 minutes, then let steep.
1/2 cup dried porcini mushrooms
Add the truffle oil and butter to a large skillet over medium heat.
2 tbsp unsalted butter, 1 tbsp truffle oil
When the butter is melted, add the shallots and cook, stirring, until soft and fragrant. Add the garlic and cook until fragrant.
1 tbsp garlic, 1/2 cup shallots
Add the cremini mushrooms and cook while stirring, until just beginning to brown.
1 cup sliced cremini mushrooms
Deglaze with the wine. Add the thyme and black pepper. Cook, stirring until the liquid is reduced by half.
1/2 cup dry white wine, 1/2 tsp freshly ground black pepper, 1/2 tsp fresh thyme
Add the mushroom liquid, while straining out the porcini mushrooms.
Bring to a boil and cook, stirring frequently, until the liquid is almost completely reduced.
Add the cream and return to a simmer.
3 cups heavy cream
Cook, stirring constantly, until the cream is reduced and thick.
Add the parsley, truffle salt and cheese, then stir to incorporate.
1 tsp truffle salt, 2 tbsp fresh parsley, 1/2 cup Parmigiana Reggiani cheese
Add the cooked pasta to the sauce, tossing well to coat, then serve immediately.
Optionally top with shaved Parmesan.