Spiced Linguine with White Truffle Butter and Mushrooms
In essence, this is Ina Garten's recipe-simple and fabulous, true to Barefoot Contessa's minimalistic, yet magical approach to cooking. Fresh linguine coated in a luscious, white truffle butter cream sauce, with a garlicky, slightly sweet note. Spiced with just a pinch of paprika, mellowed with some vegetable stock, sprinkled with fresh chives and layered with Parmesan cheese, this is the ultimate cream sauce! Earthy mushrooms sautéed in butter + olive oil give a delicious bite to this pasta dish. Makes for an effortless + delicious weeknight dinner AND still elegant enough to serve at your next party-as Ina would say, how easy is that?!
Servings: 8
Ingredients
- 18 oz fresh Linguine *or Fettuccine (2 packages of fresh pasta)
- 1½ cups heavy cream
- ½ cup vegetable stock
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 tbsp white truffle butter
- 16 oz fresh mushrooms *sliced, cremini, shiitake, white
- 4 tbsp fresh chives *chopped
- 1 cup Parmesan cheese *grated
- ¾ tsp paprika
- ¾ tsp black pepper *freshly cracked
- Kosher salt *to taste
Instructions
- In a large pot, cook fresh linguine in salted, boiling water, per package instructions. Fresh pasta cooks very quickly, approximately 2-3 minutes. Strain and set aside. *Please do not overcook!
- Melt butter + olive oil in a large skillet on medium high heat. Add sliced mushrooms and sauté for 10-12 minutes, stirring as needed, until mushrooms have softened and liquid has evaporated. Add Kosher salt, freshly cracked black pepper and half of the chopped chives, mix to combine and set mushrooms aside (I spoon them out onto a plate so I can use the same skillet for the cream sauce).
- Wipe same skillet with a paper towel and heat on medium high heat. Add cream and bring to a boil. Then turn heat to medium, add vegetable stock and continue to cook for 5-7 minutes, stirring as needed, until sauce slightly thickens. Now add paprika and stir to combine. Add white truffle butter, turn heat to low and simmer for an additional 2-3 minutes. Now add grated Parmesan cheese and mix to combine and cook for a final 2-3 minutes until well-incorporated and cheese melts to create a smooth sauce. Add sautéed mushrooms to cream sauce and gently stir. Add cooked linguine and remaining chopped chives and carefully mix all ingredients together.
- Luscious, creamy, nutty and simply fabulous Linguine with White Truffle Butter and Mushrooms is now ready to serve. A very simple dinner for any weeknight, yet elegant enough for a fancy dinner to entertain guests. Enjoy! Nosh Farma'aiye.