Cream of Porcini Mushrooms and White Truffle Fettuccine

    25 minutes

    My first time cooking with a truffle product, kept it simple and based it on an existing recipe. Worked a treat.


    2 people made this

    Serves: 2 

    • 120ml thickened cream
    • 30g cream of porcini mushrooms and white truffle
    • 60g butter
    • salt and pepper, to taste
    • 250g dried fettuccine
    • 3 tablespoons chopped chives
    • 60g shaved parmesan

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a fry pan bring the cream to a simmer over a medium heat.
    2. Turn temperature to low and add the cream of porcini mushrooms and white truffle, butter, salt and pepper to taste. Stir while butter melts.
    3. Cook the pasta as per the packet directions, drain and add to the cream mixture. Note: some of the cooking water can be saved and added to the sauce to increase the volume.
    4. Serve pasta and garnish with chives and shaved parmesan.

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