Best Fettuccine With White Truffle Butter And Mushrooms Recipes

Tagliarelle with Truffle Butter image

Provided by Ina Garten

Time 30m

Yield serves 2

Number Of Ingredients 7

Kosher salt
1/2 cup heavy cream
3 ounces white truffle butter
Freshly ground black pepper
1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
3 tablespoons chopped fresh chives
3 ounces Parmesan, shaved thin with a vegetable peeler

Steps:

Add 1 tablespoon salt to a large pot of water and bring to a boil.
Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. 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.
Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.
Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

Fettuccine with White Truffle Butter and Mushrooms image

Provided by Ina Garten

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

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.

Fettuccine, With White Truffles image

Provided by Moira Hodgson

Time 20m

Yield 2 servings

Number Of Ingredients 7

3 quarts water
Half a tablespoon coarse salt
1/3 to three-quarters of a pound fettuccine
2 tablespoons butter
Freshly ground pepper to taste
2 tablespoons freshly ground Parmesan cheese
1 white truffle (about one-third ounce)

Steps:

Bring the water and salt to a rolling boil and cook the pasta until al dente (firm and resilient to the bite).
Drain the fettuccine and return to the saucepan you have cooked it in with the butter. Add salt and pepper. Turn onto individual heated plates and serve. Sprinkle with Parmesan cheese. Grate the truffles on top.