Truffle Mushroom Fettuccine

4.8 from 18 reviews


  • 300g fettuccine noodles, cooked according to package direction
  • 1 tbsp olive oil
  • 6 cloves garlic, minced
  • 200g kibbled shiitake mushroom, soaked in water until rehydrated and then sliced
  • 2 tbsp butter
  • 2 cup heavy cream (or all-purpose cream)
  • 3/4 cup water
  • 1 chicken cube
  • grated parmesan cheese
  • salt and pepper to taste
  • 12 tbsp Umbria Terra Di Tartufi’s White Truffle Oil
  • chopped parsley for garnish


  1. Heat olive oil in a pot and sauté garlic until fragrant.
  2. Add sliced shiitake mushrooms and cook for 2-3 minutes. Season with about ¼ tsp salt. remove from pan and set aside.
  3. In the same pan, melt butter and add the heavy cream. Stir.
  4. Add the chicken cube and shiitake mushroom.
  5. Mix well and bring to a simmer.
  6. Season with salt and pepper. Turn off heat, add the pasta and give it a quick stir.
  7. Drizzle with truffle oil and mix well.
  8. Scoop over a plate and sprinkle with grated parmesan cheese and chopped parsley on top.