Ingredients
Scale
- 8 ounces fettuccine
- 2 tablespoons olive oil
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon truffle oil
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the fettuccine according to the package instructions until al dente.
- In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté until golden brown.
- Add minced garlic and cook for another minute.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in grated Parmesan cheese and truffle oil. Season with salt and black pepper.
- Add the cooked fettuccine to the skillet and toss to coat in the sauce.
- Garnish with chopped parsley before serving.
Notes
- This dish pairs well with a light salad and a glass of white wine.
- For a vegetarian option, use vegetable broth instead of chicken broth if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
- Diet: Meatless
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 400mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 100mg