Wild Mushroom Pasta With Truffle Butter
Serves 425 mins prep30 mins cook
A cozy recipe for mushroom pasta in a savory sauce with truffle butter and fresh thyme. Try it on your next date-night in!
0 servings
What you need
Instructions
Bring 4 quarts of water to a boil and add 1 tablespoon salt. Add the fettuccine and cook for 10-11 minutes for al dente texture. Before draining, scoop out and reserve ½ cup of the cooking water. Meanwhile heat the oil in a 12-inch skillet over medium-high heat. Add the shallots and cook until softened, about 3 minutes. Stir in the mushrooms and 1 teaspoon salt. Cook, stirring occasionally, until the mushrooms are soft and have released their liquid. Pour in the wine and let it bubble until it’s reduced by half. Stir in the garlic, thyme and black pepper and cook for 30 seconds. Stir in the butter and reserved pasta water and cook until the butter is melted. Add the cooked pasta to the pan and toss with tongs to coat with the sauce. Serve in bowls sprinkled with the Parmesan cheese.View original recipe