The holidays are here and when I think of the holidays, I think of pasta! Today I am going to show you how easy it is to make truffle pasta at home. If you’re a mushroom lover, you definitely don’t want to skip out on this dish! Impress your family with this fancy dish. It only took about 15 minutes to make! I hope you give this recipe a try. I guarantee your family and friends will love it.

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Serves 2 people:

Ingredients:

9 oz Fresh Fettuccine – using fresh pasta makes a difference.

Dittman’s Black Summer Truffle Carpaccio in olive oil.

La Tourangelle Truffle oil

1 tbsn Low sodium butter

8 oz of baby bella mushrooms thinly sliced -NO CANNED MUSHROOMS!

Kosher salt & freshly cracked pepper to taste

1 pint Heavy whipping cream (More if you want more cream, just season accordingly.)

2 garlic cloves minced – the truffle is the star of this dish, not the garlic

Handful of fresh grated parmesan cheese – Use good quality cheese and grate it.

Chives for garnish

Steps:

1. Heat about a 1/2 TBSP of olive oil from Dittman’s jar with butter on low heat.

2. On medium low heat, add mushrooms and saute until all liquid has evaporated and mushrooms are brown. Add a pinch of salt to the mushrooms once you see most of the water has evaporated, this will soften the mushrooms quickly.

3. Add garlic and saute until fragrant.

4. Add cream. Once cream bubbles, lower your temperature and add your cheese. Adjust for seasoning – lightly season with salt and freshly cracked pepper.

5. Turn off heat and add truffle oil to your pasta- Do not go over board with the oil!

6. Add as many truffle carpaccio pieces.

7. Boil water, salt and cook pasta according to package instructions (about 4-5 minutes with fresh pasta).

8. Add your pasta to the sauce.

9. While plating, add more truffle carpaccio (if you desire to), add a sprinkle of cheese and garnish with chives.

10. Take a photo, post it on social media and please tag me because I would love to see your recreation. Social media info below.

11. ENJOY!

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