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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a pan. Add mushrooms and sauté until wilted.
Season with salt and black pepper, then stir in garlic.
Pour in the cream and let it simmer until it reduces to your perfect creamy consistency.
Cook pasta in salted boiling water until al dente. Save some pasta water.
Toss pasta into the sauce, add pasta water as needed for a silky finish.
Turn off the heat, stir through parmesan, fresh parsley, and a drizzle of truffle EVOO.
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Use 2-3 tbsp grated parmesan, to taste.
Can I use a different type of pasta?
Yes, you can use any pasta of your choice.
What can I substitute for truffle-infused EVOO?
You can use regular olive oil if truffle-infused EVOO is not available.
How do I know when the cream is reduced enough?
The cream should have a thick, creamy consistency that coats the back of a spoon.
Can I add more vegetables?
Yes, feel free to add vegetables like spinach or peas for extra flavor and nutrition.
Is there a substitute for thickened cream?
You can use heavy cream or a mixture of milk and butter as a substitute.
