Indulge in the luxurious flavors of Italy with this Wild Mushroom Truffle Fettuccine with Parmesan — a silky, creamy, and aromatic pasta dish that’s the epitome of gourmet comfort food. Earthy wild mushrooms, rich truffle oil, and freshly grated Parmesan come together to create a symphony of flavors that feel indulgent yet soul-satisfying.

Perfect for special occasions or a romantic dinner, this pasta celebrates the elegance of simplicity and the magic of umami.

Why I Love This Recipe

I absolutely adore this recipe because it turns humble ingredients into something truly extraordinary. The earthy aroma of wild mushrooms mingled with the intoxicating scent of truffle oil creates a dish that feels straight out of an upscale Italian restaurant.

The sauce clings beautifully to the fettuccine, delivering a creamy, savory experience in every bite. It’s rich yet balanced — a dish that satisfies both the heart and the palate.

Why It’s a Must-Try Dish

This dish is a must-try because it captures pure Italian decadence in a simple, home-cooked meal. It’s sophisticated without being fussy, and you can make it in under an hour.

The combination of truffle oil and mushrooms creates layers of umami depth that are unforgettable. It’s perfect for impressing guests, date nights, or when you simply crave something extraordinary.

Preparation and Cooking Time

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: Approximately 520 kcal per serving

Cuisine and Course

Cuisine: Italian
Course: Main Course / Dinner

Ingredients

For the Pasta:

12 oz (340 g) fettuccine pasta
2 tbsp unsalted butter
2 tbsp olive oil
3 cloves garlic, finely minced
1 small shallot, finely chopped
10 oz (280 g) mixed wild mushrooms (such as cremini, shiitake, oyster, porcini), sliced
1/2 cup (120 ml) dry white wine
1 cup (240 ml) heavy cream
1/2 cup (50 g) grated Parmesan cheese
1–2 tsp truffle oil (white or black, to taste)
Salt and black pepper to taste
2 tbsp fresh parsley, chopped
Optional: A drizzle of extra truffle oil and more Parmesan for garnish

Simple Cooking Directions

Cook the fettuccine until al dente and reserve some pasta water.
Sauté garlic, shallot, and mushrooms until golden.
Deglaze with white wine and reduce.
Stir in cream and simmer until slightly thickened.
Add Parmesan and truffle oil, toss with pasta, and adjust seasoning.
Garnish with parsley, more cheese, and a drizzle of truffle oil.

Step-by-Step Preparation Method

Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente (about 8–10 minutes). Reserve ½ cup of pasta water before draining.

Step 2: Sauté the Aromatics and Mushrooms
In a large skillet, heat butter and olive oil over medium heat. Add shallots and garlic, cooking until fragrant. Add mushrooms and cook until golden brown and tender, about 6–8 minutes.

Step 3: Deglaze the Pan
Pour in white wine and let it simmer for 2–3 minutes, scraping up any flavorful bits from the bottom of the pan.

Step 4: Create the Creamy Sauce
Reduce the heat to low and pour in the heavy cream. Simmer for 3–4 minutes until the sauce thickens slightly. Stir in grated Parmesan until melted and smooth.

Step 5: Add Truffle and Pasta
Stir in truffle oil (start with 1 teaspoon and adjust to taste). Toss the cooked fettuccine into the sauce, adding a splash of reserved pasta water if needed for creaminess.

Step 6: Final Touches
Season with salt and pepper to taste. Sprinkle with chopped parsley, an extra drizzle of truffle oil, and more Parmesan before serving.

How to Serve

Serve the fettuccine hot, twirled elegantly in deep pasta bowls. Garnish with freshly grated Parmesan, extra parsley, and a light drizzle of truffle oil. Pair it with a crisp white wine such as Pinot Grigio or Chardonnay and a simple arugula salad for a perfect Italian dinner.

Additional Recipe Tips

Use high-quality truffle oil for the best aroma and flavor.
Avoid overheating the truffle oil — add it at the end to preserve its fragrance.
If the sauce becomes too thick, loosen it with reserved pasta water.
Sauté mushrooms in batches to ensure they brown instead of steaming.

Variations

Add Protein: Include grilled chicken, seared scallops, or shrimp for extra richness.
Vegan Option: Use vegan butter, cashew cream, and nutritional yeast instead of dairy.
Extra Umami: Add a sprinkle of truffle salt or a touch of miso paste to the sauce.
Mushroom Mix: Experiment with chanterelles, porcini, or maitake for deeper flavors.

Freezing and Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk.
Freezer: Not ideal for freezing due to the cream and truffle oil, which may separate when thawed. If needed, freeze up to 1 month, thaw overnight in the fridge, and reheat slowly.

Special Equipment Needed

Large skillet or sauté pan
Large pot for boiling pasta
Fine grater (for Parmesan)
Wooden spoon or silicone spatula
Tongs for tossing pasta

FAQ

Q1: Can I use dried mushrooms instead of fresh?
Yes! Rehydrate dried porcini or morels in hot water for 15–20 minutes, then add them to the pan along with their strained soaking liquid for extra flavor.

Q2: What’s the best truffle oil to use?
White truffle oil offers a lighter, garlicky aroma, while black truffle oil provides deeper, earthier notes — choose based on preference.

Q3: Can I make this recipe gluten-free?
Absolutely! Use gluten-free fettuccine or any pasta of your choice.

Q4: Is truffle oil necessary?
While optional, truffle oil is what gives this dish its signature luxury flavor. Without it, it becomes a delicious creamy mushroom pasta.

Conclusion

Wild Mushroom Truffle Fettuccine with Parmesan is an indulgent yet simple Italian masterpiece that brings the elegance of fine dining right to your table. Its creamy texture, earthy mushrooms, and intoxicating truffle aroma make it a dish worth savoring slowly. Whether you’re cooking for guests or treating yourself to a luxurious night in, this pasta promises to impress every single time.