Truffled Fettuccine With Creamy Mushroom Sauce


  • 8 ounces fettuccine or linguine (preferably fresh)
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 2 shallots, thinly sliced
  • 8 ounces white button mushrooms, sliced
  • 1/2 cup heavy cream
  • 2 tablespoon fresh chives, chopped
  • Truffle oil (see notes)
  • Truffle salt (see notes)
  • Freshly ground black pepper
  • Parmigiano-Reggiano cheese



  • Put a large pot of salted water on to boil for the pasta, cook according to the package directions and drain.
  • While the pasta is cooking, heat the butter and olive oil in a large pan over medium heat. Add the shallot and saut√© until soft and translucent. Add the mushrooms and continue cooking just until they begin to brown and any liquid has evaporated, about 4 minutes. Season to taste with truffle salt and pepper, then stir in the cream. Heat through, add the chives and toss with the pasta.
  • Drizzle the pasta with the truffle oil and adjust the truffle salt and pepper seasoning to taste. Toss again, plate and top with freshly grated Parmigiano-Reggiano cheese.