This egg fettuccine in truffle sauce with mushrooms is sure to impress both your family and friends. The creamy truffle sauce served over tender fettuccine is absolutely delicious and indulging. A dinner or lunch thrown together in less that 15 minutes with just 6 ingredients. The effort is minimal, so what’s the secret? A simple ingredient: Urbani’s ready-made truffle cream sauce. The sauce infuses an exquisite distinctive taste to the neutral fettuccine for a fresh summer dish which can be served as as a warm appetizer or a light favorful meal.
For an intensive truffle flavor, definitely use truffle salt instead of regular, it will add a more exquisite, savory note.
– Egg fettuccine
– Stracciatella cheese
– 1 can Urbani truffle mushroom sauce
– Truffle salt
– 2 Tbsp. butter
Remove butter from refrigerator so that it softens at room temperature. Bring a pot of water with 1 tbsp. of salt to a boil. In a separate saucepan, melt the butter over medium heat. After melted, add half of the can of the mushroom sauce to the pan. Continue to stir constantly until they melted together at a boil. Chop the chives very finely. Cook the egg fettuccine for 8 minutes until al dente and drain, leaving a half a cup of pasta water. Add the mushroom sauce into the pasta pot, a quarter cup of the pasta water, as well as a quarter cup of the stracciatella cheese and combine. Return pasta to pot and mix together with the sauce. Plate the egg fettuccine in truffle sauce with mushrooms, add another dollop of stracciatella cheese on top and sprinkle with truffle salt and chives for garnish.
Tip: For a creamier sauce, add one more tablespoon of butter to the sauce.
Have you tried my butternut squash pasta recipe?