Mushroom Truffle Fettuccine

Ingredients (10)

• ·g homemade fettuccine pasta
• ·g Portobello and Oyster mushrooms
• ·g Parmesan and Pecorino cheese
• ·g fresh chives
• ·cloves garlic
• ·freshly chopped parsley
• ·truffle infused olive oil
• ·lemon freshly grated lemon zest
• ·cracked pepper
• ·salt

1. 1

   Infuse the Oil: Drizzle a generous amount of truffle infused olive oil into a small pan over low to medium heat. Add garlic and chives, frying for around 7 minutes. Add a touch of water and sprinkle salt to prevent burning. Set aside.

2. 2

   Sauté Mushrooms: Preheat a large pan on high heat. Add mushrooms, salt, and cracked pepper. Cook until nearly all liquid evaporates. Pour in the truffle infused olive oil with garlic and chives, stirring and frying for an additional 5 minutes. Turn off the heat.

3. 3

   Cook Pasta: In the meantime, cook the fettuccine in salted water. Transfer the pasta to the pan with mushrooms and toss through, adding some reserved pasta water as needed.

4. 4

   Make Cheese Sauce: In a bowl, combine Parmesan, Pecorino, and lemon zest. Add a bit of reserved pasta water (start with 1/2 scoop) and whisk until the cheese melts into a paste-like texture. Stir in 2 tablespoons of truffle infused olive oil.

5. 5

   Combine Everything: Add the cheese mixture to the pasta and mushrooms, stirring until a creamy texture forms.

6. 6

   Final Touches: Season with more cracked pepper, drizzle with extra truffle infused olive oil, and sprinkle with fresh parsley.