Truffle‑Infused Wild Mushroom Fettucine

Ingredients

• 200 g fettucine pasta
• 200 g mixed wild mushrooms (e.g., shiitake, oyster, chanterelle)
• 2 tbsp black truffle oil
• 50 g Parmesan cheese, grated
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves(optional)
• to taste salt
• to taste black pepper, freshly ground

Instructions

1. 1

   Bring a large pot of salted water to a boil; add the fettucine and cook al dente according to package instructions (about 10‑12 minutes). Reserve 1 cup of pasta water, then drain and set aside.

2. 2

   While the pasta cooks, heat the butter in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

3. 3

   Add the wild mushrooms to the skillet, season with salt and pepper, and sauté for 6‑8 minutes until they release their moisture and turn golden brown. If using, stir in the thyme leaves during the last minute.

4. 4

   Reduce heat to low; stir in the black truffle oil and half of the grated Parmesan, mixing to coat the mushrooms. Add the cooked fettucine and toss, gradually adding reserved pasta water until a silky sauce coats the noodles.

5. 5

   Finish by sprinkling the remaining Parmesan on top, adjust seasoning with additional salt and pepper if needed, and serve immediately.