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  • Writer's pictureRosangela Atte

Fesh Fettuccine With Porcini, and Truffle Cream Sauce

Updated: Aug 21, 2022

This pasta dish is outstanding, it always leaves guests wanting more and asking for the recipe!

You can add other mushrooms with the porcini as well. I like to use: shitake, oyster or cremini to give the sauce more texture and meatyness, but the flavor comes from the porcini and the truffle oil.

Best mushrooms cream sauce you'll make!


๐Ÿ„500 g fresh or dry fettuccine

๐Ÿ„750 ml heavy cream

๐Ÿ„1 cup dried porcini mushrooms

๐Ÿ„2 Tbs of mushroom and truffle puree ( optional ) or 1/2 lbs of mushrooms of your choice.

๐Ÿ„1 Tbsp of black truffle EVOO

๐Ÿ„1/2 cup white wine

๐Ÿ„2 Tbs butter

๐Ÿ„2 tbs EVOO

๐Ÿ„1 minced shallot

๐Ÿ„1-2 tsp salt

๐Ÿ„Fresh Italian flat-leaf parsley

๐Ÿ„Parmigiano Reggiano (as mush as your heart desires)


1.Mince shallot, add EVOO and butter in a hot pan, turn on low, add shallot and sweat until tender and translucent.

2. While shallot cooks, soak the dry porcini in a cup of boiling water.

3.Once the porcini are tender, take them out of the water and mince them.

4. Add them to the shallots with some salt.

5. Add white wine, and once the alcohol evaporates, add the reserved liquid from soaking the mushrooms, straining it with a fine sieve.

5. Once everything reduces, add the cream and reduce by half on low heat.

6. Add the mushroom puree, if using and taste for seasoning.

7. Cook the fettuccine until almost al dente and toss them in the sauce, cooking them for another couple of minutes.

8.Turn the heat off, add the truffle oil, fresh minced parsley, toss and top with lots of @parmigianoreggianousa


and enjoy!

Buon Appetito Amici!


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