TRUFFLE MUSHROOM FETTUCCINI

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TRUFFLE MUSHROOM FETTUCCINI RECIPE

KITCHEN  CHARISMA SHAH

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INGREDIENTS (SERVES 4)

1. 1/2 box of fettuccine
2. 2 tsp minced garlic
3. 2 tbs butter
4. 2 tsp truffle oil
5. 1/8 tsp dried parsley
6. pinch of crushed red pepper
7. freshly ground black pepper to taste
8. 1 tbs minced shallot
9. 7-10 dried mushrooms (blended into a powder)
10. 1 tsp minced fresh parsley
11. 1/2 pint heavy whipping cream
12. 1/2 cup whole milk
13. 1/3 cup of starchy water from boiled pasta
14. 2/3 c grated parmesan

INSTRUCTIONS

1. Cook pasta according to instructions on the box.
2. While the pasta is cooking, melt the butter in a nonstick pan over medium-low heat
3. Add the truffle oil.
4. Add the minced garlic and sauté until golden.  
5. Add the minced shallots and sauté until translucent.
6. Add the pinch of crushed red pepper, dried parsley and sauté for about a minute.
7. Add the cream and milk, bring to a light simmer.
8. Add the powdered dried mushrooms.  Cook for 3 minutes.
9. Add the parmesan and stir slowly until completely melts.  
10. Drain most of the starchy water from the boiled pasta, keep 1/3 cup and add to the sauce along with the boiled pasta.
11. Garnish with fresh parsley and stir.